11.02.2011

French Toast



In the past I haven't been much of a french toast fan.  The reason, I believe, is because I've had "eggy" or mushy versions.  This is a simple French toast recipe with flour added for a little bit of a crispy exterior.  I'm now a huge fan and enjoy it with a little dollop of butter on top.

You can use any type of leftover bread you prefer and if it's a little stale, all the better.  I like to freeze the last few pieces of bread if they are beginning to go beyond their prime and save them up for this scrumptious breakfast. 

If you're using really fresh bread you probably want to dry it out a little first so you don't end up with mushy french toast.  You can achieve this by putting the bread on a rack over a cookie sheet in a 250 degree oven for a few minutes.  Keep an eye on it so it doesn't get too hard though.

8 slices bread
2 T unsalted butter (plus more for frying)
1 c milk
1 large egg
2 T sugar
1 1/2 t vanilla
3/4 t cinnamon
1/2 c flour

Melt the butter then whisk all ingredients except the flour in a medium bowl.  Preheat your skillet.  When hot, add a small dab of butter.  Whisk the flour into the batter right before dipping your bread.  Pour the batter into a shallow dish like a pie plate or 8x8 pan.  

Dip each side of the bread (I hold each side for 6 seconds) then add to the skillet.  Cook until brown on each side, about 2 minutes per side.  Serve with butter, syrup, or whatever you enjoy.

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