Finally! I have this one figured out. I am not much for following recipes exactly (except for with baked goods). In the case of french toast, I always saw my mother crack an egg, whisk in a little milk, sprinkle with cinnamon, soak the bread and fry it up. A drizzle of syrup and I was a happy kid.
As an adult, I had not found such yummy success. First, my bread was dry in the middle. Then, I soaked it so long it was falling apart. Then, there was too much egg so it was too egg-coated. Since I don’t handle cooking failure well, I aborted french toast in my kitchen all together and made pancakes my weekend breakfast treat.
In a recent discussion with my friend, I mentioned my french toast woes. She quickly spouted off her recipe and proportions. I hadn’t thought of a little sugar and a touch of vanilla. And, it turns out, I DO need to measure out the milk. I used Buttermilk white bread from the plain old grocery store and followed the below recipe. SUCCESS! My husband agreed that it was, by far, the best french toast to come out of my kitchen.
French Toast, welcome back to our weekend routine!
Basic French Toast
1/2 cups milk
1/2 teaspoon sugar
A pinch of salt
1/2 teaspoon vanilla (optional)
1/2 teaspoon cinnamon (optional)
6 pieces of bread
Butter for pan frying
Whisk together all of the ingredients (eggs through cinnamon) in a shallow dish. Dip bread in for about 5 seconds on each side. Heat butter in a skillet. Cook the soaked bread on each side until light brown. Serve with maple syrup and/or powdered sugar.PRINT RECIPE