If you want a richer more luxurious custard mixture, you can add a bit of heavy whipping cream or half and half. My favorite bread to use is regular sandwich bread, white bread or wheat bread (not stale) from the supermarket. I use all kinds of bread but lately, I just use whatever I can get. This french toast is seasoned well so you won't need syrup! Which makes it great recipe for on the run french toast sticks. She said they were delicious, satisfied her sweet tooth. When she got home she asked me for the recipe. My mom stopped by as I was writing this post and she said, "mmm you gonna make me go home and make that"! Haha. These days, I still prefer mine simple, butter and syrup paired with a cold glass of tequila sunrise mocktail and my favorite Crispy tater tot egg and sausage casserole and I'm happily satisfied. I will be posting that recipe in the future. My teen always requests me to make strawberry french toast for him. I like it plain with just a bit of butter and syrup.I know that some people love to dress up theirs up with fruit which is perfectly fine. No fruit or powdered sugar on mine though. It's nothing quite like waking up to the smell of bacon, eggs and homemade french toast. ~ Unknownįrench toast is a classic simple but delicious breakfast that's not complicated or expensive to make. Perfect with white or wheat bread!Īlways remember, someones effort is a reflection of their interest in you. This is the technique that I use to get foolproof golden and tasty french toast every time. It's always fluffy and never eggy or soggy. This simple recipe is perfect for breakfast, brunch or dessert. The best french toast recipe with warm undertones of vanilla, cinnamon and a hint of nutmeg, fluffy, browned and toasted with soft creamy custard-like insides. Prepare now, eat laterįrench toast is quick and easy to make and best eaten straight away when it is sizzling and crisp.This post may contain affiliate links. A few finely chopped chives added to the egg mixture for added flavour.1 x 5ml spoon of vanilla extract and ½ x 5ml spoon of ground cinnamon added to your egg and milk mixture for an extra-special treat.A teaspoon of your favourite jam or a drizzle of maple syrup.Something to try next timeĪlthough this dish is great on its own you can serve it with: It is the right temperature when the bread sizzles gently.
After a minute or two add a small piece of bread. To test if the pan is hot enough, place the frying pan on the hob and turn to a medium heat. Measuring, creaming/beating, frying and serving. As the pan is already quite hot, turn the heat down slightly before adding another small knob of spread and cooking the second slice. Use the palette knife or fish slice to transfer the French toast to a plate to serve.ġ0. Use a palette knife or fish slice to flip the bread over and cook for another 3–4 minutes.ĩ. Cook the bread until the underside is golden brown (about 3–4 minutes).Ĩ. Using a palette knife or fish slice, remove the bread from the mixture and place in the frying pan.ħ. It is hot enough when it starts to bubble. Turn the hob to a medium heat and put the spread in the frying pan. Be sure to let the mixture soak into the bread and turn over if necessary.ĥ. Place the bread into the mixture, making sure it is totally covered. Gently beat the mixture with a fork until the yolk and the white are mixed together with the milk.Ĥ. Break the eggs into the shallow casserole dish and add all of the milk.ģ. Place the sliced bread on the chopping board ready for use.Ģ.
½ x 5ml spoon unsaturated fat spread for frying each slice Equipmentįrying pan (maximum 22cm diameter, non-stick if possible)ġ. Click the three dots icon for advanced search options
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