When I was a little kid, I had all kinds of rules about my french toast. I still do.
Rule 1: White sandwich bread is the only bread worthy of this dish.
Rule 2: Each slice must be cut into strips when eating. Not at random. Usually 8 bites per slice.
Rule 3: NEVER should the syrup or butter touch the toast. Soggy french toast is disgusting.
Rule 4: Simply using eggs and bread is not enough. You must add some flavor. Think half and half, cinnamon, nutmeg, and vanilla extract.
Rule 5: Using real maple syrup is way better (and you use less) than that fake stuff.
See what I mean? I am high maintenance when it come to french toast. On rare occasions I will make an exception. Maybe my not loving breakfast food makes me pickier. Oh well. I can be a princess sometimes. (Because Lord knows no one will allow me this petulance any other time. Plus who likes a brat?!)
- 6 slices of white bread
- 6 large eggs
- 1/4 cup half and half
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
In a large bowl, thoroughly whisk together the eggs, half and half, cinnamon, nutmeg, and vanilla until frothy. In a large skillet, melt a pat of butter. Soak two slices of bread in the egg mixture until well coated on each side. Fry in the hot skillet until just beginning to brown on each side. Repeat three times. Serve with bacon or sausage. I love that sweet/salty combo!