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"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne

Breakfast

French Toast

Published by: Kathy

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  • May
  • 22

Nothing says “Sunday morning” like the sound of French toast sizzling on the griddle!

When my kids were growing up, this was their favorite breakfast.  Back then, a French toast breakfast also meant, “Mom doesn’t have to go to work today and finally has the time to make us a decent breakfast”!   Whatever the message is, having French toast for breakfast, still puts a smile on my face and gives me a warm fuzzy feeling. 

This recipe is not a new one.  It can be found on page 56 of my cookbook.  I have been making French toast for as long as I can remember.  In my early years, I used traditional white bread.  It wasn’t until about 15 years ago, that I discovered the Challah bread (egg bread) from the Publix bakery and decided to use it instead.  I slice the bread into ½-inch thick slices and the results are amazing!  (For best results, buy the bread the day before you plan to use it.  Day-old bread seems to hold up better in the milk/egg mixture.)

FRENCH TOAST

  •  1  c. milk
  • 4  eggs
  • 2  tsp. vanilla
  • 4  Tbsp. sugar
  • Pinch of Salt
  • Cinnamon to taste
  • 1  loaf of egg bread, sliced thick (regular white bread can also be used)
  • 1  stick butter
  • Powdered sugar

Heat an electric skillet to 300º.  In a bowl, beat together milk, eggs, vanilla, sugar and salt.  Add as much cinnamon as you like and mix well.  Pour mixture into a shallow pan.  Melt half the stick of butter in the skillet, being careful not to burn the butter.  Dip each slice of bread into the milk/egg mixture quickly (cover both sides of bread), being careful not to soak the bread.

Quickly place each slice of bread into the electric skillet. Cook approximately 3-5 minutes on each side.  When ready to flip bread, add more butter to skillet.  When ready to eat, sprinkle with powdered sugar and serve with maple syrup.  This recipe will make 10-12 slices of French toast, depending on the type of bread used. 

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