Wednesday, April 5, 2017

French Toast

We always seemed to go out to breakfast on the weekends when I was growing up. My sister Amy and I would almost always order something sweet, like a stack of pancakes or french toast. The crusts would be cut off of mine and Amy ate every single bite of hers. Both of us soaked those triangle pieces in syrup. Ok maybe mine had more - so much more that it was kind of like little boats floating in a syrup sea. Even when we didn't go out to that Greek restaurant, we wanted Mom to make us french toast at home. I learned to make it and Michaela often wants me to whip that up for her on the weekends that she comes to visit us. Btw, she eats the crusts just like her Aunt Amy.

Here's my simple recipe that has been tried and true for me so far. Even if there is a better version, I would probably forget and fall back to this anyway. hahaha

2 pieces of bread is usually enough for one person. 2 eggs will make about 4 pieces, so adjust the pieces of bread and eggs accordingly. This is for 6 pieces.

You'll need: 3 eggs, 6 pieces of bread (any is fine, I prefer white or texas toast), milk (prob 2-3 tablespoons), butter, cinnamon, nutmeg, powdered sugar (optional) and syrup.

Utensils: whisk, tongs, spatula, and butter knife

Other stuff: shallow bowl and griddle or larger frying pan

Directions:
1. In a shallow bowl, Whisk eggs with a dash of milk. You want the consistency of this to be eggy-creamy, and what I mean by that is not too eggy and not overly milky. LOL Add a couple of sprinkles of cinnamon and a sprinkle of nutmeg. (Don't add as much nutmeg as cinnamon. You want like a 8/10 ratio of cinnamon to nutmeg. I mean that and also made that up.) Whisk a bit more.
2. Heat pan or griddle to just past medium. You want it hot enough to crisp the toast while it cooks. Add a slice of butter to the pan to test how hot it is. When it's the right temp, the butter will be melted and bubbly. Too hot is when it melts, bubbles, then turns brown right away. If it does, turn the heat down a little. Add a bit more butter to get some of that melty goodness on all parts of the cooking surface and get ready to add your bread.
3. You can use your hands or tongs to dunk a slice of bread into the egg mixture, covering both sides. Add to pan, then do next until you run out of room in the pan/griddle. Cook for a minute, then with a spatula carefully check one corner of the first slice that you laid down in the pan to see if it's browning on the bottom. If so, flip with spatula. Do that until all slices are flipped.
4. Cook the second side until browned also. Remove from pan and serve to plate.
5. Sprinkle deliciously browned toast with powdered sugar. (Optional) Serve with butter and syrup. Also served well with sliced fruit and/or your favorite breakfast meat like bacon, ham, or sausage.

WA-LA! Breakfast is served up, easy and delicious.

Tips: Not enough butter in pan will cause your bread to stick; some folks add a dash of vanilla extract or white granulated sugar to their egg mixture. If you are serving with fruit or meat, always cook meat and prepare fruit ahead of french toast.

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