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French Toast

The basics.

My mother made French toast with supermarket white bread turned in an egg-milk mixture, slapped on a hot griddle, and sprinkled with cinnamon. It got eaten with an off-brand of Aunt Jemima's and margarine. These days, I soak thick slices of day-old challah in the egg-milk mix and top the slices with maple syrup and butter. The older your bread is, the longer you can soak it. It will puff up a bit while cooking and be lightly spiced.

French Toast

Rule of thumb: If you're soaking your bread, rather than dipping each side quickly in the egg-milk mixture, count on using one egg per two slices of bread.

1 egg

1/4 cup milk

1/4 teaspoon vanilla

1/4 teaspoon cinnamon

pinch nutmeg

pinch salt

4 slices of supermarket sliced bread

Heat your griddle till it sizzles when you flick water on it.

In a flat-bottomed container that will hold the bread horizontally (such as a pie pan or 8x8-inch brownie pan), mix the egg, milk, vanilla, and salt. Dip both sides of the bread in the mixture. Fry on both sides till brown. Serve with maple syrup and whatever you use for butter.

1-2 servings.

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