I grew up with mountains of French toast. It was such wonderful memory of my childhood that I taught my children how to make it as soon as they were old enough to use a griddle. For an extra special treat, use thick slices of homemade bread a day or two past their prime. Aged bread soaks up flavorings like a sponge. We find that Ciabatta works exceptionally well because of its open crumb and firm texture. It takes French toast to a whole new level.
French Toast Recipe
- Makes: 12
- Calories per: 148
- Active Time: 20 min
- Total Time: 20 min
- Difficulty: Easy
|WHAT YOU NEED||WHAT TO DO||WHY|
||Arrange bread in a single layer in a shallow pan. In a small bowl, whisk egg and seasonings vigorously together until loose and frothy. Pour over bread, turn to coat; set aside.||Loose eggs are critical. Unmixed egg white is quite unattractive on the surface of fried French Toast.|
||First batch: In a 12-inch ceramic nonstick skillet over medium-low heat, circulate 1 tablespoon of butter to coat the base. When it begins to foam (~2 minutes), arrange 4-6 bread slices on the griddle; fry each side until browned. Repeat in more batches, using remaining butter and bread.||When the butter foams it indicates that the griddle is hot enough to discourage sticking.|
||Serve hot with desired toppings. If holding, transfer to a plate and cover with an oversized inverted 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.