My mother used what she had on hand...sliced white bread...sandwich bread.
Beat an egg, salt and pepper. Dip the bread in it, flip, cover both sides. Do not soak this kind of bread. Fry in a bit of butter in a cast iron skillet. Serve with pancake syrup (although I use maple syrup now).
I just beat the egg with a fork on a dinner plate. One egg works for one slice of bread.
I don't often follow a recipe for French Toast unless I'm making it overnight and baking it in the morning. But for everyday, I prefer a dense white bread like French, day old, sliced thick and on the diagonal. Beaten eggs with a splash of cream, and after it's on the griddle, sprinkle one side with cinnamon-sugar. It's great for lunchtime, too.
Posts: 2171 | Location: Midwest | Registered: Nov 29, 2007
Agree with Lurah, day old baquette or even better batard, cut diagonally. Additions like vanilla, orange zest, etc. depend on syrup. Orange zest and vanilla with maple, nothing extra with a fruit syrup. Sausage patties with fennel seed or bacon baked in the oven with fresh chopped rosemary, and some grilled peaches on the side, yumm, yumm!
Posts: 1494 | Location: Morristown | Registered: Jun 12, 2010
I use white sandwich bread (like Wonder Bread) that I've left out of the wrapper for an hour or so. I like mine plain, using only egg and milk, but I add cinnamon and nutmeg to DH's. I've heard that it's good with vanilla, but I've never tried it.