Tonight’s dinner was French toast (I know that isn’t what it said in my Menu Plan Monday post, but things got changed around).
For four pieces of French toast:
2 eggs
1/4 cup milk
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
Four slices bread – day old bread is best
Powdered sugar (to taste)
Jam or real maple syrup
Spray a skillet with nonstick spray and heat it to medium high heat. Beat 2 eggs in a bowl until no longer separated at all. Add milk, cinnamon, and vanilla (I use Vanilla Bean Crush from King Arthur Flour – I cannot tell you how amazingly tasty this stuff is, and how much it adds to your cooking and baking). Beat until as homogeneous as you can get it (the cinnamon kind of clumps around the top – I just deal with it, but if it bothers you, Baker’s Banter has a tip to fix that problem).
Dip each piece of bread in the batter for a few seconds and turn it over and let the other side soak for a few more seconds, and then put it in the hot pan. (I use tongs.) Once you’ve got all the slices in the pan, the first slice is probably ready to turn – take a peek and see if it’s golden brown. Once they’ve all been turned and cooked until done, put them on a plate and sprinkle with powdered sugar. Serve with real maple syrup and/or jam.
I double or even triple this recipe, but I mix a new batch of the batter when I run out instead of making it all at once – that way, if my bread is less absorbant that day, or moreso, I don’t waste any eggs and milk.
My about-to-turn 12 year-old son told me that he is thinking about choosing French toast for his birthday dinner, because “it’s one of my very favorite meals.”