Recipe: Foolproof French Toast

 

I never understood the crazy line-ups for brunch.  I'd rather stay at home in my pj's and whip up a breakfast in minutes - and for a fraction of the price! It's just eggs people, calm the eff down.

French toast is a great way to use up some maybe not so fresh bread and really stretch a couple of eggs.  This recipe is for 2 slices of French toast.  Simply multiply the recipe for the number of slices you want and the number people you want to serve.  Test your math skills.  I believe in you.

Serves 1 person (2 slices)

-2 slices of bread
-1 large egg
-1/2 tbsp. granulated sugar
-1 tbsp. of milk
-1/8 tsp. vanilla extract
- pinch of ground cinnamon
- pinch of ground nutmeg

- butter
- maple syrup
- powdered sugar and fresh fruit (optional)

• Heat a frying pan (I recommend cast iron if you have one) over medium heat.
• Add a pat of butter to melt.
• Combine sugar, cinnamon, nutmeg, milk, egg and vanilla in a swallow rimmed bowl or dish (a pie plate of casserole dish works well). 
• Gently dip bread into the egg mixture and lightly coat both sides. Don't leave the bread in the batter too long or it will soak it all up.  It should only be about 1-2 seconds per side.
• Hold the bread in the air to let any excess egg mixture drip off.
• Place toast in the pan and fry for about 2 minutes per side, or until golden brown.
• Depending on how many slices you plan on cooking, you may want to use 2 pans, or place the cooked French toast in a baking sheet in a warm oven while you continue cooking.
• Serve with a light dusting of powdered sugar, fresh fruit, and maple syrup.

Variation: You can also make French toast sandwiches.  Spread some jam (pictured above), Nutella, banana slices, mascarpone cheese, etc. between 2 slices of bread.  Use your imagination! Gently press together before dipping into the egg batter.