It’s hard to say how long we’ve made French toast in our family. Neither one of my parents had French toast when they were growing up. My mom claims that my dad taught her how to make it—an old recipe that he picked up in the Army. We had it often when I was growing up; My mom didn’t work, and she cooked breakfast daily (something I won’t do except for weekends).
The cool thing about French toast is that it’s an anything goes dish. Make it with any kind of bread—white, wheat, cinnamon and raisin, panttone, texas toast, and end slices (the slices we all avoid). Add a favorite flavor—cinnamon, vanilla, amaretto, nocello, or almond (anything, actually). Top it with any number of goodies—syrup, powder sugar, berries, bananas, nuts, or whipped cream. I usually use what I have on hand. That’s usually wheat bread, cinnamon or vanilla, and syrup. Sort of like the Army recipe.
4 slices bread
2 tablespoons milk
¼ teaspoon salt
1½ teaspoons cinnamon or vanilla
2-3 tablespoons butter
toppings (powder sugar, syrup, berries, whipped cream)