Monday, December 28, 2009

French Toast

Art and I got together with some friends from college last night and made breakfast for dinner. We had a frittata, home fries, ham, baked fruit salad, french toast, and a mix of left over Christmas desserts. We had a great time hanging out, cooking, and eating together.

I made the french toast. At home, I usually make a light version of "french toast" with wheat bread dipped in a mixture of egg and milk. But, I wanted to make something special for our night with friends.

I found a recipe in my Treebeard's cookbook. This was very easy to make. I combined the egg and milk mixture beforehand and brought it to my friends' house in a container along with the bread. Once we were ready to cook, I soaked the bread and browned it while talking with everyone in the kitchen. Many said it was the best french toast they had ever had.

1" thick slices French bread (I used two loaves of wheat French bread)
9 eggs, beaten
1 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Whisk together all ingredients except bread until well combined. (This may be done in advance, covered and refrigerated. Stir before using.) Put bread slices into the mixture, a few pieces at a time and press down in the mixture to coat. Remove after one minute or when bread has absorbed egg mixture, but before the bread gets soggy and falls apart. Place bread pieces in a pan.
Heat a large nonstick frying pan over medium heat. Add bread slices in a single layer and cook the bread until golden brown on the first side, about 2-4 minutes. Turn the slices and cook on the second side until golden brown, about 2 minutes longer. Repeat until all slices are browned.
Serves 10.

1 comment:

  1. I like this sweeter version of french toast, especially when adding insult to injury by dusting it with powdered or cinnamon sugar before serving, though the rest of the family prefers the unadulterated version. I think the biggest impact on the overall success of the dish is the choice of bread. French bread, challah, potato bread, Texas Toast (I usually reject white bread, but it is thick and holds the egg dip well) work well. Our favorite? Oatmeal bread made in the machine. Day or two old is better, as fresh falls apart too easily.