How to Make French Toast

Jul 17, 2011 10:01 am

The three-step technique to great French Toast

By Maureen C. Petrosky

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Photo: rieh on Flickr

An easy-to-master technique for French Toast that will serve you (and her) well for the rest of your life.

Food historians are still not clear whether French Toast is indeed French or if another nation deserves credit for this sweet, eggy delight. Either way, this brilliant rescue of stale bread has kept this moniker and lives on as a breakfast favorite. Typical accompaniments are butter and syrup, but these warm, fluffy slices of goodness can be filled with fruit compote (or stuffed with chocolate and marshmallows. We're not judging, we're just hungry).

The process is simple and the results are divine. Fire up the griddle and turn your stale bread into French Toast.

Servings: 4 servings

Ingredients

2 cups milk, or half and half

4 eggs

1 tablespoon sugar, or honey

1 pinch cinnamon

1 pinch salt

8 slices day-old challah

butter or vegetable oil, for coating your pan

Directions:

In a shallow bowl or baking dish combine all of the ingredients except the bread, and whisk until evenly combined and smooth.
Heat a griddle, or non-stick pan over medium heat and add butter or a vegetable oil to lightly coat.
Dip the stale bread into the batter, coating all sides. Add the bread to the pan and fry on both sides until evenly browned and serve. *French toast gets soggy fairly quickly, so it's best served ASAP.

A few options for accompaniments: butter, warm syrup, chopped nuts, nutella, chocolate sauce, caramel sauce, whipped cream, fresh fruit, fruit compote or powdered sugar

Level of Difficulty:

Easy

Prep Time:

5 to 10 minutes

Cooking Time:

5 to 10 minutes

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