French Toast

French Toast

For years, my French toast did not live up to my expectations.  Then one day I was reading a cookbook on the origin of this breakfast treat.  It was a way for homemakers to use bread that was no longer fresh, by taking stale dry bread and dipping it in an egg and milk batter and top it with something a little sweet, typically honey, or jelly.  The stale bread that no one wanted turned into a breakfast treat that was gulped down.  Thus, the resourceful homemaker conserved her resources and provided an enjoyable, nutritious breakfast.

1 loaf day old (stale) French bread such as a Bâtard or a baguette.  They both are traditionally made from the same dough, but are shaped different.

The Ingredients 

3/4 cup milk

1/4 heavy cream (see possible substitutions at the end)*

1/4 teaspoon cinnamon

Dash of salt

4 large eggs

1/2 teaspoon vanilla extract

Unsalted butter

Preparation & Cooking

Cut the bread into approximately 3/4 to 1 inch slices.

In a medium size bowl or a 4-6 cup measuring bowl, combine the milk, cream, cinnamon, and salt and  whisk for  1 minute.

Break the 4 eggs into a bowl and whisk briskly for 1 minute.

Combine the eggs with the milk mixture.

Add vanilla.

Whisk thoroughly.

Heat skillet over medium to med high heat.

Pour 1/3 of the French toast mixture into a shallow dish, such as a 10-inch glass pie plate.

Dip both side of the bread in the French toast mixture.

Slice one thin patty of butter and place in the center of the skillet.  The butter should fully melt and start to turn brown in approx 5 seconds, if it takes longer turn up the heat, if the butter starts to burn reduce the heat.

Place the coated bread into the sizzling butter.

Allow to cook approx 1 to 1 1/2 minutes, once it starts to turn a golden brown turn and cook the other side.

Continue the butter, dip, cook process until you have finished cooking.

I will usually have 2 to 3 slices of French Toast cooking in the skillet at the same time. 

We generally top the French Toast with any of the following pancake syrup, whip cream, or my favorite powdered sugar with just a tint of cinnamon.   

*When I do not have heavy cream or whipping cream, I will add two tablespoons of yogurt (vanilla yogurt)  is a staple in our refrigerator.  

Or you can use 1 cup of half and half.