French Toast

French toast, a delightful breakfast classic, combines simplicity with indulgence. This dish features slices of bread — typically brioche or challah — that are dipped in a rich mixture of beaten eggs, milk, and a touch of vanilla or cinnamon. Once soaked, the bread is pan-fried to golden perfection, resulting in a crispy exterior while maintaining a soft, custardy center.

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RECIPE​

Ingredients
Dredge

• 1 1/2 CUPS MILK
  
• 3 RAW EGGS (WHISK BEFORE ADDING)
  
• 1 TSP.VANILLA FLAVORING OR EXTRACT
  
• 1 TSP. CINNAMON
  
• 1/4 TSP. NUTMEG (OPTIONAL)
  
• 2 TBSP. GRANULATED SUGAR

Bread

• LOAF BREAD (REGULAR, TEXAS TOAST, OR FRENCH)
  
• 1 TBSP. SALTED BUTTER PER PIECE OF TOAST
  
• POWDERED SUGAR
  
• PANCAKE SYRUP
  

1. In a medium bowl, whisk dredge ingredients together and place in a shallow dish that is large enough to dip bread in. I like to use a pie plate.
2. Use a skillet large enough hold at least two pieces of bread. Preheat skillet on medium setting. Put butter in bottom of skillet. Dip slice of bread into milk mixture and flip.
3. Repeat (both sides dipped twice but quick dips). Place toast in preheated and buttered skillet. Cook until egg cooks and it is light brown.
4. Flip it over and cook other side. Take out, place on serving plate. Sprinkle with a dusting of powdered sugar. Serve with bacon and fresh fruit!

“This breakfast is fast! It is delicious served with bacon
and/or sausage (Swaggerty’s is my favorite sausage). I
personally LOVE French toast and rarely put syrup on
mine. I like to sprinkle it with cinnamon sugar or powdered
sugar and eat it with small pieces of fresh fruit.” -Tammy

Printable Recipe - French toast