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 |
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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. |
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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. |
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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.
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I love this recipe. It is easy and full of flavor.