Classic French Toast
A quick and easy way to put the French back into French toast.
Cast Iron skillets work the best and provide the best flavor, but other skillets can work as well. Avoid cooking on high heat, cast iron doesn't like it, nether do eggs.
For an eggier french toast soak for 10 seconds on each side. It will yield fewer pieces but provide a more richer French toast. If soaking longer reduce heat to ensure egg is cooked thoroughly.
Remember eating uncooked egg can result in salmonella poisoning.
You can use Italian bread as well.
I normally fix this the morning following a Spaghetti Night using leftover French bread. (Make sure it's not garlic!)
- 1/2 Cup maple syrup
- 2 large eggs
- 1/2 Cup milk
- 1/2 Teaspoon cinnamon
- 4 Tablespoons butter, plus more for buttering toast
- 1/2 loaf French bread, cut into 1 1/2 inch slices
Place bottle of maple syrup in hot water to warm.
Heat a cast iron skillet on low/medium heat. Using a wide bottomed mixing bowl or glass pie plate, whisk eggs, milk, and cinnamon until well combined.
Heat 1 tablespoon butter in a skillet over medium-high heat. Place a slice of bread in the egg mixture coating each side by holding it in the mixture for 3 seconds. Toast in skillet until light to golden brown.
Turn and brown other side. Up to 3 pieces can be toasted at a time. Repeat this process until you run out of toast or egg mixture.
Make sure to coat the bottom of skillet with more butter before adding each round. Butter each piece while warm. Pour syrup over toast and enjoy!