A classic French Toast recipe to keep them faithful. One of our favorites for a Sunday brunch, served with fresh fruit and bacon (if I’m feeling daring).
- 3 Eggs
- ¾ Cups Milk
- 2 T Maple Syrup (or sugar)
- 1 t Ground Cinnamon
- ¼ t Vanilla Extract
- Dash Salt
- 6-8 Slices of Bread (~3/4" thick slices)
- Whisk all the ingredients together (except the bread) in a bowl. Pour into a larger shallow dish, such as a baking dish (leaving the mixture at between ¼"-½" deep).
- Heat a large griddle/frying pan over medium heat, and melt a little butter to coat the pan (don't let it brown before placing the bread in the pan).
- Now back to the mixture: Place as many bread slices, that will fit, into the dish for about 5 seconds, quickly poking the slices with a fork. Flip the bread over for another 5 seconds, poking a few more times with a fork. Move the slices to the buttered griddle.
- Cook on the first side for 2-3 minutes until browned. Flip the french toast to the other side and cook for another 2 minutes until browned. Use a clean spatula or tongs to remove the french toast from the griddle.
- Serve immediately.
You can top with caramelized bananas, fresh fruit, fresh blueberry sauce, or just some maple syrup.
Use Challah or Brioche for an almost custard-like french toast.
Use 2 set of utensils when cooking eggs (applies to raw fish and meats also). Use one spatula or tongs while cooking the eggs, and another set for handling the already cooked food.
If you add another egg, a good rule of thumb is about ¼ cup milk for every egg.