Cooking - French Toast

Lockstep and Lena Monday night dinner: 

Recipe:  French Toast

From:  How to Make Everything (Mark Bittman), page 754

Notes:  

• Can use fresh or stale bread

• If you like very mushy French toast, then soak the bread in the batter for a longer period of time (like 30-60 seconds) rather than just dipping it in the batter.  You will need more batter than the recipe above provides if you'll be doing your toast this way. 

• Mix up the ingredients in a small, flat, square pyrex-y dish.  This made it easy to put the bread directly in the mixture to soak up the eggy goodness. 

Ingredients:

2 eggs

1 cup milk

dash of salt

1 tablespoon sugar (optional)  (I used half - tablespoon)

1 teaspoon vanilla or ground cinnamon (optional)   (I used teaspoon of vanilla)

8 slices of bread  

Directions:

1. Preheat a large skillet over medium-low heat while you prepare the liquid mixture. 

2. Beat the eggs lightly in a broad bowl and stir in the milk, salt, and optional ingredients (if you are using them).

3. Add about 1 teaspoon of butter or oil to the skillet.  When it is hot, dip or soak each slice of bread in the batter and place on the skillet.  Cook until nicely browned on each side, turning as necessary (you might need to up the heat a bit).  

4. Serve or hold in a 200 degree oven for up to 30 minutes. 

Yield:  4 servings