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
- 3 eggs
- 2 tablespoons milk
- ¼ teaspoon salt
- 1½ teaspoons cinnamon or vanilla
- 2-3 tablespoons butter
- toppings (powder sugar, syrup, berries, whipped cream)
- In a large frying pan melt 2 tablespoons butter. In a flat dish or bowl beat eggs and milk with whisk. Add salt and cinnamon and blend into milk mixture. Take a piece of bread and lay flat into the mixture. Make sure the bread is coated all over with the egg mixture but do not allow bread to soak; it will fall apart.
- Put the coated bread into the frying pan cook for 2 minutes on each side or until eggs are cooked and toast is slightly brown. Repeat with all bread slices. Serve with your favorite topping.