Now, before you open this blog post with a preconceived notion of French Toast, I must warn you, Alton Brown would probably smack me silly for calling this breakfast dish French Toast. But, this is the French Toast that I grew up on, and so did Stuart!
You do not need fresh stale bread (oxymoron much?), you do not need to make it the night before, and you do not need to turn on the oven! What you do need are eggs, milk, vanilla, and sandwich bread. I like to sprinkle cinnamon sugar over top before eating too.
Before getting married, we had to go through Pre-Cana. One of the workbooks they had us talk through included a chart for chores. We’d agreed that Stuart would always make breakfast and I would tackle dinner. But then I became a “semi-professional chef” (Stuart’s words) and I knew I had to learn the breakfast world too. I haven’t tackled eggs yet, but I am a pro at waffles (our friends little boys have indicated they are the best they’ve ever had) and pancakes. I typically leave the French Toast to Stuart, as his father is the French Toast maker in their family too, but last weekend I stood at the griddle while he went on a run.
*Note: These amounts are all eyeballed. I prefer to use more milk in the egg mixture than my husband does.
- 4 eggs
- 1 tsp vanilla extract
- 1/4 C milk
- pinch of salt
- 8 slices sandwich bread
- butter for greasing
- In a bowl wide enough to fit a slice of bread whisk together eggs, vanilla, milk, and salt.
- Melt butter over a hot griddle, or in a skillet over the stove.
- Dip bread in egg mixture, flipping to coat both sides. Place on griddle and cook until browned.