French Toast

I grew up with a lot of French toast. It was such an important part of my childhood, I taught my own children how to make it as soon as they were old enough to use the stove.

For an extra special treat, use thick slices of homemade bread that are a day or two past their prime. Aged bread simply soaks up flavorings like a sponge. We find that Ciabatta works especially well, with its open crumb and firm texture. It takes French Toast to a whole new level.

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: Easy
4 eggs
1/4-1/2 cup granulated sugar
1 tablespoon milk (optional)
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon pure vanilla
Pinch of ground nutmeg (optional)
In a shallow bowl, whisk vigorously together until uniform in color and frothy. Set aside. Any egg white that is not thoroughly whisked into the mixture discolors the French toast when it is fried.
3 tablespoons butter, cut into tablespoon-sized pieces
12 slices day-old bread
For the first batch, circulate 1 tablespoon of butter in a 10-inch seasoned cast iron griddle over medium-low heat until it is fully melted and begins to foam (5-6 minutes). Promptly dip each side of the first four bread slices into the egg mixture, scraping off the excess with a knife or fork. Arrange in the center of the griddle and fry each side until browned. Repeat in two more batches, using remaining butter and bread. When the butter foams you know it is hot enough to discourage sticking.
Serve hot with desired toppings. If holding, transfer to a plate and cover with an inverted oversized bowl. Reheat in a toaster oven. Covering reduces heat loss and dehydration.

TO FREEZE: Freeze in freezer bags marked with date and contents. Do not refrigerate; it stales bread. Reheat in a toaster.

GREAT WITH: Butter, peanut butter, powdered sugar, blueberries, blackberries, raspberries, diced apples, sliced bananas, sliced strawberries, pecans or walnuts… Pancake Syrup, Blackberry Topping, Chocolate Sauce, Peanut Butter Sauce or Nutella Sauce.

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