Usually, French toast is served with butter, maple syrup and powdered sugar but the possibilities are endless. You might like the popular chocolate hazelnut spread with sliced bananas. French toast can be topped with just about anything you like.
People use a variety of different breads to make french toast. In the western and southwestern United States, many cooks prefer sourdough bread. Within some Jewish-American communities in the New York area, people use leftover challah bread. I made this recipe from a loaf of rustic, day-old bread I made the day before.
My son-in-law makes a really great No-Knead Bread almost daily for his large quiver of children. I was so inspired that I had to make a loaf of this crusty and hearty bread too. Because of its sturdy texture, it absorbs a lot of the egg mixture without becoming soggy and makes great French toast.
French Toast is lovely for breakfast but we also enjoy it for an easy dinner. With a side of bacon or sausage and juice and coffee, it is a great breakfast-for-dinner meal.
French Toast Recipe
- 4 eggs
- 2/3 cup milk
- 2 Tbs. sugar
- 1/2 tsp vanilla
- dash salt
- dash of cinnamon or nutmeg (optional)
- 6-8 thick slices day old bread
- butter for pan
- maple syrup
- confectioners’ sugar
In a shallow bowl, whisk together the eggs, milk, sugar, vanilla, salt and cinnamon (if using) until well blended.
Melt some butter in a large skillet over medium heat. Turn slices of bread (just the slices that will fit on to the skillet without crowding) into the milk egg mixture, until thoroughly saturated but not soggy and falling apart. (Thicker, denser bread can absorb more egg mixture than thinner bread. I soaked this bread in the egg mixture for close to a full minute without the bread falling apart as I lifted it to the skillet.)
Allow excess to drip off, and place the bread slices onto the hot skillet.
Cook the French toast until the underside is golden brown, then flip and brown the other side.
Serve immediately or keep warm in a 200 degree F oven while cooking the rest.
Serve hot with butter, maple syrup, and dust with confectioners’ Sugar.
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