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.
For the best results, watch Tammy make this delicious recipe.
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RECIPE
Ingredients
Dredge
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
- LOAF BREAD (REGULAR, TEXAS TOAST, OR FRENCH)
- 1 TBSP. SALTED BUTTER PER PIECE OF TOAST
- POWDERED SUGAR
- PANCAKE SYRUP
- 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.
- 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.
- Repeat (both sides dipped twice but quick dips). Place toast in preheated and buttered skillet. Cook until egg cooks and it is light brown.
- 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
