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French Toast

“While we enjoy French Toast for breakfast or lunch, in France they serve it for dessert and call it pain perdue or ‘lost bread’ since it was a way to use up stale bread. Use a white fluffy bread for best results — we like to use soft crust italian or french bread sliced about 1/2 inch thick.”

INGREDIENTS
  • 7-8 large eggs, beaten
  • 2/3 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • blueberries, strawberries, bananas, melon
DIRECTIONS
  1. Whisk together eggs, milk, sugar and cinnamon in a shallow pan (like a pie plate).
  2. Heat griddle.
  3. Dip bread in mixture, turn over and coat both sides. Transfer to griddle.
  4. Cook until underside is lightly brown, turn and cook second side until golden as well.
  5. Serve with maple syrup and fruit.

I use a panini press and cook both sides at once. I even use the grill plates as these leave interesting grill marks on the french toast.

Freezing: Make a large batch and freeze extra french toast between layers of wax paper. Remove them as you need and pop the frozen toast in the toaster for a quick school morning breakfast.

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