I L-O-V-E french toast. If I’m out to breakfast at a restaurant, diner or hotel for breakfast, I almost always get french toast. It’s sort of my thing.
Chewy with maybe a slight crunch on the edges, subtly sweet and then drowned in syrup, and with a little fruit on the side… that’s my idea of the perfect french toast. I’ve been making french toast for years, and I’ve pretty much figured out my favorite technique.
That’s not to say I don’t love trying new variations, or that others might be (MIGHT be) better at producing perfect french toast. But I’m just saying… like… I’m pretty good at it. Ok, guys?
Cool. Glad I got that off my chest, and wasn’t at all awkward about it. Yesssssss.
Huh? Oh, you wanna know how I make french toast at my house? Well, if only I had a little website were I obsessively took pictures of my food and shared tips…. but that would be, like, such a weird hobby…..
Needed: large french baguette. For real. Not just Wonder bread. Sliced sandwich bread will work but it’s much much better if you use french bread… or Texas Toast. Just saying.
In a pie pan or other shallow dish whisk together 3-4 eggs, 1/2 teaspoon cinnamon or nutmeg and 1/2 cup cream. Yes, you could use milk if you want to shave some calories from this recipe.
But cream is WAY cooler. Just saying.
Dip bread in the egg mixture, let it sit it for 30 seconds or so. Then soak the other side. Place soaked toast on a wire rack while you heat a pan with butter and/or dip more pieces of bread.
Cook the soaked toasts in a pan over medium heat with 1-2 tablespoons of butter. You want them to get crispy as they cook, but not burnt. (That’s probably pretty obvious, but I thought I’d tell you anyway.)
Serve with fruit, a dusting or powder sugar (if your feeling fancy) and lots of maple syrup. Enjoy!