French Toast by Mark A.
The classic French toast
Makes: 4–6 slices | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 4–6 | slices of bread | Thick-cut “Texas Toast”, or 1-½”-sliced loaf of French bread |
| 2 | eggs | |
| ¼ cup | milk | |
| ¼ Tbsp | vanilla | |
| ¼ tsp | salt | |
| As needed | ground cinnamon | |
| As needed | butter | For greasing the griddle |
| As needed | maple syrup | For topping |
Directions
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Heat the griddle. For an electric griddle, set to 350°.
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In a large bowl, whip together the eggs, milk, vanilla, and salt.
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Grease the griddle with butter.
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Place a piece of bread into the bowl, allowing it to soak up some of the egg mixture. Flip it over so both sides are covered, then place it onto the griddle. Repeat until you’re out of bread or the griddle is full.
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Sprinkle cinnamon liberally on each slice of bread on the griddle.
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Flip each slice of bread over once its bottom is golden brown.
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Place each slice of bread onto serving dish once both sides are slightly crispy; warm in oven for large batches.
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Repeat until you’re out of bread!
Serve with butter and maple syrup.
Variation: Cass & Katie
Replace Texas Toast with a loaf of French bread, sliced 1½-inches thick. Optionally, add ¼ Tbsp dark spiced rum (i.e. Kraken) to the mixture for extra flavor.
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