French Toast anyone! I have tried many, many different methods for French Toast, and I always like my variation the best, I know, your probably thinking because it is MY way of doing it, no no – I don’t tell my family when I switch it up, but let me tell you. My husband and my oldest son have very talented taste buds and can taste the difference – like come guys it is just French Toast – but I always used to get the same response.. “somethings different” “it’s okay” “make them the other way next time” ugh okay guys, so for years now I have just stuck to my way of doing French Toast to keep the peace at the breakfast table!
French Toast is a very, soft and tender piece of grilled bread, that has been bathed in a mixture of beaten eggs and milk. Pretty simple when you think about it. But it is all about ratios I find, like with anything when cooking, measurements are the key to success! My version of French Toast is pretty basic I guess, but I add a few more ingredient then just your basic egg and milk recipe. I can promise you once you try these you will want to make them this way from here on.
You can eat French Toast many different ways:
- Sprinkled with powdered sugar is always a sweet tasty breakfast treat
- Powdered sugar and syrup
- Butter and syrup
- Just syrup
- Sliced fruit for a healthy choice, or add some syrup on top of the fruit for not so healthy
- Penut butter or penut butter and jam
- Sandwich an egg in-between two (my sons classic way)
- Place an egg on top
- Pop the left overs in the toaster for a mid day snack with your favourite topping
I am sure everyone has a different way of eating French Toast. I am a powdered sugar and syrup kind of gal!
When you are preparing your “bread bath” we will call it, I like to use my small casserole dish that I have, it is about 2 inches deep and 5X5 ish. Avoid using a bowl with a round bottom try stick with a flat bottom tray or dish as it will make things much easier for you and help in getting an equal coating on each piece.
Now, I do not whip my eggs until fully broken down, I break them up with a whisk but I do not go crazy beating them. I leave most of the yolks together just slightly beaten. I then add my milk and remaining ingredients and mix it until combined, again not going whip crazy, just until it is mixed well. You should still be able to see some whole parts of the egg.
I use the ratio of 2 eggs = 1 Tablespoon of milk = 4 pieces of bread
Really any typical loaf bread will do the trick. But if you really want to up your game next time your at the grocery store look for Texas Toast – It makes the perfect French Toast that will make it just that much better! It is square and almost double in thickness compared to your average loaf of bread. I always have just plain white bread in the house and most often use that. I am sure I am not the only person who has had a half load of not yet stale but almost stale bread sitting on my counter, that will end up in the trash if not used very shortly. Fresh Toast is perfect for the forgotten loaf, as the bread bath with soak in and you will never know! Shh, our little secret! However, I rarely run into that situation as my family loves bread, both of my kids love their peanut butter toast and my husband he loves his jam, so not often does a loaf sit on my counter very long…
You can cook this on a regular frying pan, long as you are not over crowding your pan. I have a griddle and use that almost every morning for breakfast, as it is large enough to fit 6 pieces of bread comfortably, making breakfast a total breeze for me. If you do not have griddle I highly recommend getting one. If you have a large family or are cooking things like French Toast or pancakes it will cut your time down by a third if not more! If you are making breakfast for 1 or 2 this is perfect you can cook everything together on one pan and have it ready in no time!
My Famous French Toast
Prep Time: 5 Minutes Cook Time: 15 Minutes Serving: 12 slices of bread
- 12 Slices of Bread
- 6 Eggs
- 3 Tablespoons milk
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon salt
- 1/4 Teaspoon fine black pepper
- 1 Tablespoon sugar
What you need to do:
- Get your griddle or frying pan heating up, I set my griddle to 350*F. I do apply a very very tiny amount of oil to my griddle and wipe it with a paper towel.
- In a flat shallow dish gently whisk eggs together, but do not break them down just whisk until combined and slightly broken down
- Add milk, vanilla, salt, pepper and sugar and mix only until combined – you want to still see parts of the egg but have everything nicely combined.
- Now, set your bread bath close by your griddle, things are bound to get a bit messy here! Take one piece of bread and lay it in the bread bath just long enough to get it covered entirely – flip and repeat.
- Take the dipped bread to your heated griddle/pan, lay down and repeat until your pan it full my griddle holds 6 pieces so already I am half way done with my breakfast.
- Allow about 3 minutes until you flip it over, it should lift off the pan with out issues then you know it is ready to flip, if it is still sticky then leave it be for another minute or so. Once the 2nd side is slightly browned and moves easier from the pan, it is done. Do not over cook as they may get a bit of a chewy texture to them from the egg, you want areas of soft but lightly browned.
- Serve with the toppings of your choice
NOTE: These can be made ahead of time if you want to have things ready to go for when your family wakes up for breakfast. They can be made and placed into the oven in an oven safe dish with a lid (I use a basic roaster) set at 175*F or the lowest you can set your oven to and when your ready to eat pull them out they are just as good as when you first made them!