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Breakfast recipe: An easy way to make the very best French toast ever

French toast
French toast
Sherry Smith-Noble

Waking up to the smell of French toast is the sign that it’s the weekend. It’s not that it can’t be eaten at other times, but it just signals the days of the week when life is more relaxed. To make it the very best, there are a couple things you can do – and, no kidding, this one little step will knock your socks off!

Why is it called French toast? It apparently has many claims to origin and a lengthy history dating from the middle ages. One very plausible thought is that it’s a way to breathe life into stale bread – making it into a delicious meal instead of throwing it away.

As with any recipe, the quality of the ingredients makes all the difference. The bread used to make French toast is important. Although any kind can be used, sour dough, Challah, French bread, Italian bread, or other hearty breads make the best. If you slice your own, make it a little thicker for this recipe. And remember – if your bread is a little stale, don’t worry – it will make it perfect. In fact it’s best to use bread that has dried out a little. If your bread is fresh, put it in the oven on low for just a few minutes. Don’t toast it – just leave it long enough to dry it out.

Best French Toast Recipe

Ingredients for Best French Toast:

  • 2 eggs
  • 1 cup milk or cream
  • 2 tablespoons sugar (and a little extra for sprinkling – see the recipe directions below)
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 2 tablespoons flour
  • Dash of salt
  • 2 tablespoons oil
  • 6 – 8 slices bread – preferably stale
  • Butter and syrup for condiments

Directions for making the Best French Toast:

Whisk together the eggs, milk or cream, 2 tablespoons sugar, vanilla, cinnamon, flour, and dash of salt.

Put the oil on a griddle or a large skillet – spread evenly. Turn the griddle on to medium heat.

Dip the bread slices – one at a time – into the egg mixture. Do not let it soak; put a slice in, turn it over, and quickly take it out. Place each dipped slice in a single layer on the hot griddle, let it cook until it has browned slightly, and flip it over. When you flip it over, sprinkle just a little bit of white sugar evenly over the browned side. Once the other side is brown, flip it over so the sugared side is down and sprinkle just a little bit of sugar on that side. The sugar will quickly melt and brown (so leave it on the griddle for just a few seconds on each sugared side), and it will create a delightful texture on your French toast. Serve warm with butter and syrup.

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