We just adore French toast.
We also enjoy having a leisurely Sunday Brunch.
You know that kind of day where you read the newspaper (no Virginia, not on the IPad) and have an extra cup of coffee. Now, not every Sunday is as grand as this recipe, but I’ll whip something up for us. Since we’ve retired and moved where food stuffs are so much cheaper, I have been experimenting with numerous recipes.
My Mother gave me a subscription to a food magazine. They had a beautiful two page spread on how make French toast, so I thought, how hard is it that? I’ve made plenty of French toast in my day. Well, after several tries of choking down horrible breakfasts (I refuse to throw away food if it’s edible), I think that I have honed it to our liking any way.
We top ours with loads of BUTTER, 100% Pure Maple Syrup, no fake stuff please, and a side of either pork links or BACON, some fruit and a glass of juice or fresh milk.
As I was taking photos of this last batch this morning to share with the class, it struck me to try fresh berry compote next time with a dusting of powdered sugar.
Fantastic French Toast
4 large Eggs
1 ½ C. Milk or half and half (whatever you have on hand)
½ tsp. Ground Cinnamon
1 tsp. Vanilla Extract
1 tsp. granulated Sugar
Pinch of table Salt
6 one inch thick slices of Challah bread or any good bread
Preheat oven to 350⁰
Preheat a non stick skillet over medium heat
Whisk together first six ingredients in a bowl
Transfer to a pie or cake pan
Working in batches, dip as many pieces of bread into the custard at a time as your skillet will hold (mine only holds 2 slices)
In the meantime, melt ½ teaspoon of butter in the now warm skillet, adding additional amounts as needed with each batch
Brown the bread on each side for 2-3 minutes until golden
Transfer each batch to a large baking sheet with a wire rack
Once you’ve browned all bread slices, bake until they puff up, about 8-10 minutes
Serve warm with your choice of toppings
Avoid thin, precut sandwich bread, cut your own 1 inch slices from a loaf of nice bread, oohhh, how about nice thick cut Raisin Cinnamon bread?
Make sure the skillet is hot.
Resist the urge to press down on the bread with your spatula; this makes them dense, not fluffy.
This recipe freezes very well, if there are leftovers, just thaw and pop in the oven to reheat. This is great if you have a crowd over. We had family members staying with us for a week, and they all gave me thumbs up.