Elle’s French Toast
French toast has long been a favorite of mine. I like to make this on the weekends because I enjoy the process and savoring the taste–something weekday mornings just don’t allow for.
If you were hoping for a low fat recipe, you won’t find it here. There are low fat recipes and I have found that I would rather go without, or splurge on my calories, than sacrifice the taste.
Basic French Toast
- 6 slices day old bread
- 3 eggs
- 3/4 cup of milk or milk substitute, see Substitutions
- 1/2 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 tablespoon sugar, Sugar in the Raw
- Powder sugar
Whisk the eggs in a large, shallow bowl (large enough to be able to get the bread slices easily in and out) add milk, vanilla, and cinnamon. Place one piece of bread in the mixture and allow the bread to soak for a minute on each side.You want the bread to soak up some of the egg mixture without becoming too soggy.
In a heavy skillet, or pan, melt enough butter on medium heat to coat the bottom of the skillet liberally. Place a slice of bread in the skillet and cook until golden brown on each side. Add butter after each slice as necessary to prevent sticking as you cook, the last few slices won’t take quite as long as the first. Continue soaking the bread and cooking until all slices are done. I put my oven on low, or warm, and place the cooked French Toast on an oven safe plate to keep warm till they are all done.
Serve hot with room temperature butter and powdered sugar, seasonal fruit and fresh, hot coffee.
Serves 3 to 4
Add 2 tablespoons of Grand Marnier to the egg mixture. The link provided is for Grand Marnier extract. You can use the real thing, depending upon your personal bent.
Substitute vanilla extract with almond extract–reduce the amount slightly as almond extract has a stronger flavor.
Alternative toppings: honey, chocolate syrup, maple or cane syrup, jelly, or jam.
With French Toast, which bread you use makes a huge difference in the taste. Heavy breads, like those cute little loaves you find in the bakery section of the grocery store, hold up well when soaked, they also require a longer soak as they are dense.
Plain sandwich bread can be used just be careful–it soaks up the egg mixture very quickly, getting soggy quickly too, and may fall part as you transfer it from the egg mixture bowl to the skillet.
I have used pumpernickel, honey wheat, sour dough, and a variety of other breads from the local bakery. They add a different dimension to the taste and texture, so experiment and see what you like.
My all time favorite is day old French Bread. The texture of the bread is light and all the holes allow the bread to soak up a good amount of the egg mixture giving it a rich, traditional taste. I top it off with a little extra butter and honey and, of course, serve it with a good cup of coffee.
Copyright ElleVeg 2013