Ingredients:
4 slices of bread
2 egg
1 tsp cinnamon
1/2 tsp vanilla
2 tbsp milk
Spray oil
Cooking:
First things first, toast your bread!!
Seriously. I've heard from a lot of friends they fail at homemade French Toast. Mainly with the complaint that the bread after going through the liquid batter becomes soggy and falls apart. This is why you need to toast bread if it is fresh! The idea of "frenching" toast was a way to use up stale bread so the food didn't go to waste and it tasted way better than just soaking it in water. So unless you have stale bread or you leave your bread out to get stale you will need to toast your bread before battering it.
Whisk together the eggs, vanilla, cinnamon, and milk. Sometimes I MIGHT add a dash of sugar, however since I usually top with syrup or something sweet I avoid it. You could also batter your bread and then roll in sugar for a crunchy taste (note: I am going to try that and call it snickerdoodle toast. Dibs.)
Once whisked together, get your toast. You are going to want to soak your toast until it is limp again. A few flips should be god enough.
Spray non-stick on a skillet and heat it up to medium. Depending on what type of material your pan is you might have to adjust heat so often. I usually get it really hot and then as soon as I throw on the slice I drop the temperature.
Put your first slice of toast on the skillet. Make sure it sizzles or the pan wasn't hot enough. The timing and heat is going to be a little different depending on if you are working with a gas or electric stove. For gas, it is about one minute per side per flip. So a total of 2 minutes per slice.
Wrap in a paper towel and repeat until you have finished your entire batch.
Top with basically anything. If you're feeling really adventurous go ahead and make a grilled cheese with it. Think: montecristo but less complicated and messy.
When it comes to creating a larger batch of french toast you can double everything but the eggs. For each additional slice of bread you will only need to add half an egg.
Spray oil
Cooking:
First things first, toast your bread!!
Seriously. I've heard from a lot of friends they fail at homemade French Toast. Mainly with the complaint that the bread after going through the liquid batter becomes soggy and falls apart. This is why you need to toast bread if it is fresh! The idea of "frenching" toast was a way to use up stale bread so the food didn't go to waste and it tasted way better than just soaking it in water. So unless you have stale bread or you leave your bread out to get stale you will need to toast your bread before battering it.
Whisk together the eggs, vanilla, cinnamon, and milk. Sometimes I MIGHT add a dash of sugar, however since I usually top with syrup or something sweet I avoid it. You could also batter your bread and then roll in sugar for a crunchy taste (note: I am going to try that and call it snickerdoodle toast. Dibs.)
Once whisked together, get your toast. You are going to want to soak your toast until it is limp again. A few flips should be god enough.
Put your first slice of toast on the skillet. Make sure it sizzles or the pan wasn't hot enough. The timing and heat is going to be a little different depending on if you are working with a gas or electric stove. For gas, it is about one minute per side per flip. So a total of 2 minutes per slice.
Wrap in a paper towel and repeat until you have finished your entire batch.
Top with basically anything. If you're feeling really adventurous go ahead and make a grilled cheese with it. Think: montecristo but less complicated and messy.
When it comes to creating a larger batch of french toast you can double everything but the eggs. For each additional slice of bread you will only need to add half an egg.
Comments
Post a Comment
Let us know how we are doing or what you would like to see!