I grew up with my mother making French Toast on a regular basis. We were not well off but eggs, milk and bread fixed the right way made us feel like royalty. Waking up to the scent of those soaked slices of bread got us up dressed and at the ready for breakfast. We all had our favorite way of indulging. My mother liked applesauce on her serving. I was a butter and cinnamon/sugar fan, and my dad would smother his in syrup. Happy eating, no complaints!
I’ve discovered, however, that people like to order them when eating breakfast out but really have no idea how easy it is to prepare at home. Here is my take on the making of this breakfast treat.
2 cups whole milk (If you want to change out 1/2 cup of the milk for cream, I won’t tell!)
3 eggs, beaten well
1 teaspoon vanilla extract
3 tablespoons granulated sugar
8-10 slices of bread (I like using Sour Dough bread but most any firm bread will work well)
Combine all the ingredients except the bread. Place milk mixture in a pan large enough to easily soak the bread. Have your griddle or frying pan heating with a tablespoon of butter melting nicely. Soak each slice on both sides. The bread should be wet but not falling apart. Place in your preheated pan and brown well on each side. Serve immediately, top with your favorite syrup or fruit, etc., and enjoy.
As I mentioned, I like sourdough bread as it holds up a bit better and I like the tang of the sour dough.
Brown bread works well if you want to add another level of nutrition/fiber to the dish. It fries up to a more toasty taste.
My children enjoyed cinnamon/raisin bread for this recipe.
Some people split croissants which makes for a really, really rich result.