by Kat Robinson
In my honest opinion, French toast is best made with either stale or slightly toasted bread. Old eggs aren’t necessary, but I find I like to mix just a little — maybe a teaspoon or two — of sour cream into the batter.
So for those who need a French toast recipe, here it is.
Bread — white, wheat, French, Italian, multi-grain, almost any will do. Stay away from rye and savory breads
Eggs — one egg per ¼ loaf of bread
Milk — ½ cup per egg
1 teaspoon vanilla per egg
Shake of cinnamon, if that’s your thing
Butter to coat the pan
Beat all ingredients except bread together (that’d be messy). Heat a skillet or griddle to medium heat. Melt a little butter on the griddle. Drop bread into egg batter. Let it sit for just a moment, then flip it and sit for a moment. Slide a spatula under the bread, remove it from the batter and place it on the griddle/skillet surface. Turn the heat down to medium-low. Wait until the egg has firmed up to the toast and slightly browned and flip it over carefully with a separate clean spatula. Let cook for another three to five minutes and slide onto a plate.
How do you make your French toast?