Here is the French Toast recipe I grew up on. My mother made this often on weekends for both me and later when my nephew came along! I don’t think this recipe is very French nor do I believe it to be toast, but either way, it’s YUMMY! I would also make the Challah version of this for Sunday Brunch and serve it with Bellini’s! I hope I have some friends and family that can come by our house really soon for brunch. I know Sam is one of those brunch fans!

You have now made pancakes and omelets. The techniques for this are the same. You are ready for this! Enjoy cooking!

GADGETS:

A bowl big enough to fit the bread

Fork or Whisk

Pan (non-stick)

Pancake turner

INGREDIENTS:

4 slices White Bread (Wonder Bread) or Challah Bread

3 eggs

½ cup milk

¼ tsp cinnamon

½ tsp sugar

2 tbsp. Vegetable oil

DIRECTIONS:

Whisk the eggs in the bowl until well blended. Add the milk, cinnamon, and sugar, then whisk again. Heat oil over medium high heat. Dip bread in egg mixture and soak both sides for 2 to 5 seconds each, depending on thickness. The Challah because of its density, (“you are my density”— a quote from the Back to the Future movie) takes a bit longer to absorb the egg mixture. If you soak the bread too long it falls apart, so timing is critical and takes practice to be perfect. Remove the bread from the egg mixture, allowing any excess egg to drip back into the dish. Place the egg soaked bread into the hot skillet where the oil has been added and heated. Cook one side until golden brown. It’s okay to peek at it as it cooks. Then, flip it over and cook on both sides, about 2 1/2 minutes per side. Transfer the cooked French toast to a baking sheet and keep warm in the oven if you are making a lot. Repeat with the remaining bread and egg mixture. 

Serve with sugar sprinkled of top like my mom used to do, or like everyone else in the world, pour on pancake syrup.

Also see recipe for Stuffed French Toast or Bread Pudding when it appears!

Stay healthy, eat well, and be happy!
-The Drunken Chef (Russ)