My first memory of trying French Toast was in Home Economics class in 7th grade. My favorite part of the class is when we ventured into cooking! I can’t remember what grade I earned in that class, but I remember I loved French Toast!
I’ve always loved breakfast. Sometimes at home, when it’s just my husband and I, I’ll make French Toast for dinner! The best part is that it seems fancy, but it’s really easy to make and fun for the whole family to get involved in the kitchen.
When making French Toast, there’s just a little planning ahead of time. It’s always better to use bread that’s about at least 2 days old. If the bread is too fresh, it will fall apart when you dip it in the batter. I usually buy the bread and leave it on the counter in it’s packaging a couple of days, and if I buy it early in the week, after a couple of days, I place it in the fridge until the weekend. I’ve tweaked and added my own flavors to the original method I learned so long ago in that Home Economics class. I know you’ll really enjoy it too!
- 4 eggs
- 3/4 cup milk
- 3/4 tsp ground cinnamon
- 1/4 scant tsp nutmeg
- 2 Tbsp sugar
- 2 pinches salt
- 1/4 tsp vanilla
- 4 Tbsp butter for cooking
- 8 slices Brioche bread sliced about 1 1/2″ thick
- maple syrup
- dusting of powdered sugar (optional)
- If you have a blender, add all the ingredients, except for the butter, to the jar of the blender and mix. Pour the mixture into a large bowl. If you prefer not to pull out the blender or if you don’t have one, simply add the ingredients to a large bowl and whisk it thoroughly so that the cinnamon is well blended into the liquid.
- Slice the bread into 8, 1 1/2″ slices. You can make them thicker or thinner.
- Heat a 8 or 10″ pan (preferably non-stick) on medium/high heat. After about 1 a minute, add 1 Tbsp of butter. While your pan is heating, immerse a slice of toast to the mixture so it absorbs the batter. Use tongs or two forks to flip the toast around so both sides are drenched. What I do is dip it in and turn it and then press it down into the liquid and then remove it and immediately place it in the hot butter. At this time, you should reduce the heat to medium or medium/low, depending on your stove. It’s better that it doesn’t cook too quickly as the outside will cook and the inside will stay runny. Repeat with the next slice. I use a 10″ pan so I can cook two slices at once. After about 1 minute or 2, using a spatula, flip the first toast you added to the pan, then the other. If you have a pan that only holds one slice at a time, add the next slice of bread when your first slice is almost ready to come out.
- Continue cooking and flipping so both sides are toasty and golden. Have a platter ready to place your cooked toast. You can heat your oven to 200 degrees or heat up your warming drawer (if you have one), and keep the platter in the oven, placing the toasts in the oven as you prepare them to keep them warm. We love to sit at our round table as a family and enjoy eating and chatting, so this is what I usually do so that everyone has warm toast.
- Serve with a dusting of powered sugar and/or maple syrup. Place some fresh berries on the side and some Greek yogurt if desired.
*The batter can be prepared the night before and stored in the refrigerator in a sealed container. Be sure to re-mix the batter before dipping the toast.