ORIGINAL RECIPE: None again. It’s mine but it’s pretty much like lots of others
TIMING: 15 minutes
TOOLS: A whisk and a griddle pan or cast iron
COOK TYPE: Stove top
HEALTH: Home-making your French toast means it’s going to be better for you than your average restaurant French toast or (do they even make this?) boxed French toast. The health factor will depend largely on your bread choice and your topping choices. For your bread, whole grains are ideal, but you also want a bread that will dissolve a little in the dip. So the heartier your bread, the longer the soak? I used a high-quality, simple-ingredient, stiff white bread. Brioche or challah is always a favorite here.
EXPERIENCE: I asked my daughter what breakfast she wanted to serve at her sleep over, and she said “crepes.” I said, “No way.” Not only was her guest French, but I don’t do crepes because it’s one of the only things my husband makes. She said “French toast,” and fully understanding that it is not actually French, I said, “Cool.”
I really threw my heart and soul into making this French Toast this time, because, let’s be real, in the past I have sort of bumped around the kitchen in the morning throwing this and that into a bowl and calling it a day. Now, I was out to master the French Toast by culling together all the advice I had been gathering for about 15 years.
It paid off.
NOTES: This is enough batter (?) for a whole loaf of sliced bread.
You could also add the zest and juice of an orange to the liquid, if that sounds good to you.
Another option is to make a crispy French toast, which would involve the processing of a healthful cereal, like natural corn flakes, and dredging the bread in the cereal after the liquid.
Do not omit the sugar or the salt. It’s a crucial part of what makes this version good.
- Preheat your griddle or cast iron pan over medium (or just a touch higher) heat.
- In a medium mixing bowl, whisk 5 eggs until consistent. Whisk in 1/4 cup granulated (or powdered) sugar. Whisk in 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk in 2 cups milk.
- Dip 1 slice bread in the liquid, completely submerging it. Lift it and allow the excess to drain off. Place on the griddle and add more slices of dipped bread until your griddle is loosely full.
- Turn over slices when they have browned and are not glistening with raw egg anywhere. Cook until brown on the second side, which will be much quicker.
- Repeat for remaining loaf of bread, keeping platter warm in a 200F degree oven.
Serve with butter, maple syrup, and a glass of orange juice. Or be all healthy and serve with fresh fruit and a sprinkle of powdered sugar and maybe a cup of hot orange tea.