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