Perfect French Toast

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Jennifer Pallian
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French toast is one of those things I never ever used a recipe for. Egg and milk whisked together in amounts adequate to saturate whatever bread I had on hand. That's all french toast ever was to me. It scratched an itch, but it was never anything to write home about.

Then one day, when I had company for brunch, I thought - what the heck, let's see what the Joy of Cooking has to say on the matter. So I followed their recipe. And my lord, it was a completely new breakfast experience. No more eggy, slightly soggy fried bread. This was how French Toast was meant to be.

Eggs and cream beaten together, with maple syrup, vanilla and salt - what a revelation! And good French bread. Cooked in a generous amount of sizzling butter. Perfection.

Try it this weekend. Or for dinner tonight...

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French Toast

Adapted from the Joy of Cooking

  • 2/3 cup whole milk, heavy cream or half-and-half

  • 4 large eggs

  • 2 tbsp maple syrup

  • 1 tsp vanilla

  • 1/4 tsp salt

  • 6 slices French bread

  • 2 tbsp butter

1. Whisk milk and/or cream, eggs, maple syrup, vanilla and salt together in a shallow bowl. Heat butter in skillet over medium heat. One or two slices at a time, dip bread in egg mixture. Bread should be soaked through but not soggy. Cook french toast in batches - don't overcrowd it. It needs 2-3 minutes per side - it should be golden brown and firm in the centre. Keep hot in a warm oven until ready to serve.