When I first started cooking, French toast was one of the first things that I made for myself. I was still in school….yes a young little thing, but my parents let me have some reign in the kitchen. I had eaten French toast quite a few times and I kind of knew the basics of how to make it. I didn’t have a recipe, but just sort of went all out with it. There was a little too much egg and not quite enough milk in the mixture, so it did turn out a bit…eggy, but the taste was pretty darn good considering it was my first time making it. I don’t make it very often, but I have perfected it since then.
There is something a little indulgent about eating those thick slabs of bread, coated in that sublime mixture of eggs, milk and cinnamon with a little hint of vanilla. Then they are cooked until they are golden on the outside yet still fluffy and glorious on the inside….and then…well, you know what comes next, little mounds of butter melting away while topped with some delicious, sinful maple syrup….or some really tasty pancake syrup if that’s your go-to. *sigh* I’m really wanting more of that right this minute.
The good thing about French toast, is you don’t have to wait until morning to just have it for breakfast. It makes a delightful breakfast for dinner kind of thing. Just add some crispy bacon or juicy sausage on the side and maybe some golden hash browns. Yep, I know what I’m making again very soon.
Here’s what you need:
* 6 thick slices of French or Italian bread or whatever variety of bread you prefer; It’s better if the bread is a little stale so it will hold up better in the egg-milk mixture.
*2/3 cup milk
*1/2 tsp. cinnamon
*1 tsp vanilla extract
*pinch of salt
*softened butter for the skillet and for the bread
*maple or pancake syrup
If using more than 6 slices of thick bread, I found that I had to use 3/4 cup of milk and 3 eggs.
In a shallow dish, whisk together the eggs, milk, cinnamon, vanilla and salt.
Heat a non stick skillet over medium heat and add 1 Tbs. of the butter.
Place the bread slices into the egg mixture quickly allowing it to coat both sides.
Place the slices into the skillet making sure not to over crowd it.
Cook for about 3 minutes on each side until the surface is golden; transfer to serving plates.
Add more butter to the skillet and continue to cook the remaining bread.
If you are cooking for a crowd, you can heat the oven to 200° and place the cooked bread slices on a baking sheet to keep warm.
Serve with butter and maple syrup.