French toast is a great way to start a Saturday morning, or cap off a Saturday night. It’s rich, buttery, and surprisingly easy to make!
Here’s a quick and easy way to make French toast. This little recipe makes about 8 slices of toast. You need:
- 8 slices of bread. If you want to make less French toast, use fewer slices of bread.
- 4 eggs. The rule is one egg for every two slices of bread.
- 1 cup of milk. If you’re making fewer slices of bread, and using fewer eggs, reduce the milk amount, too. If you’re only using two eggs, for example, use only half a cup of milk.
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- butter or substitute
Here’s the hardware you need:
- A large skillet. It needs to be large enough to easily accommodate a slice of bread. Use nonstick if you must, or cast iron if you have it.
- A wide, shallow bowl or pan. You’ll soak the bread, piece by piece, in it, so it has to be wide enough to allow the bread to fit, and deep enough to accommodate all of the ingredients.
- A whisk with which to whip the ingredients in the bowl.
- A fork
- A spatula
Here’s how you do it:
Set the skillet onto the stove over a medium flame.
While the pan heats, combine the eggs, milk, cinnamon, and sugar in the bowl.
Use the whisk or other stirring device to combine the eggs and milk together. The cinnamon will form a brown trail on the surface – that’s fine. The texture should be that of paint – not thin and watery, nor thick and gummy. If it’s too thin, throw in another egg. If it’s too thick, add a little more milk.
Put about a teaspoon-sized lump of butter into the pan. If it sizzles and melts, the pan is hot enough.
Drop a slice of bread into the egg/milk mixture. Use the fork to completely submerge it. Leave it for about ten seconds, and then flip it over, soaking the other side.
Lift the moistened bread out of the bowl and place it into the skillet.
Fry the toast until the underside has patches of medium brown on it.
Flip the toast over, and fry it until the underside has patches of medium brown. This second side takes about half as long as the first.
Remove the toast from the pan and set it onto a plate. It helps if your oven has a “keep warm” setting to put the plate in there. Otherwise, drape a kitchen towel over the toast to help retain the heat.
Repeat steps 4 through 9 until all of the bread is cooked.
- If you have more toast than ingredients in the bowl, you can add more milk, more eggs, more of anything.
- The first piece will be a little soggy in the middle. It always is.
- The last piece will be a little dry. Make sure the same person doesn’t somehow get both pieces.
- The perfect piece will have browned edges, yet firm and fully cooked in the center.
- You can use just about any kind of bread, although rye, pumpernickel, and pretzel breads might not work so well.
- As soon as you’ve put the last piece into the skillet, rinse out the bowl to make it easier to clean later.
You can all kinds of things to the recipe to make it “classic.“
There is quite a bit of debate over why it’s called French toast, from the Old Irish meaning of French being “to slice,” to the most widely accepted theory that chefs in the previous century simply added the word to fried bread to make it sound more expensive.
Is French toast a healthy diet option? Honestly, no. But the ancient Romans used to make it. If it was good enough for them…
Please Note: Do not use this procedure if you are not certain that you can complete it safely, or if it does not seem accurate. Skippity Whistles provides this information as advice, and cannot accept any liability from your usage of it.
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