French Toast

Awhile ago, we had some bread that had begun to go stale, so I thought I’d make french toast. I think it is a fun breakfast and I’d always heard it was invented as a way to get use out of stale bread. Whether that’s how it was invented or not, it turns out it is indeed a good way to use stale or at least slightly stale bread.

Though we had the bread, we had almost nothing else. I had to go to the supermarket to get the eggs, milk and syrup.

I think I’d used 2 eggs and 1/4 cup of 2% milk. I used 2% because┬áthat’s what I like to drink and on my cereal. It’d be worth trying it again with whole milk, though I think this batch turned out just fine.

EDIT: I realized I forgot the secret ingrediet: a tablespoon of vanilla!

The batter and placement

I made sure I had the bread plate close to the batter and the bowl with the batter just about touching the frying pan. That way I’d be less likely to have random dripping that I’d have to clean up later. A fork turned out to be the best way to flip the bread in the batter and to get it into the pan. I didn’t use any butter or other greasing agent on the pan, trusting the batter to do the job. This too worked well.

Cooking the first side


Cooking the second side


The last slices

All done and on the plate.

I think this is a delicious breakfast and even the end piece of the loaf worked well. I don’t know why I don’t make this more often.

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2 Responses to French Toast

  1. Kathy Alper says:

    Try half & half or heavy cream. Delicious. Using a little butter in the pan will make it brown more evenly.
    Also, if you use more eggs, you can pour the extra over the bread while it cooks to add some flavor.