5 minute french toast recipe
Okay, I read something today about a person making french toast by pouring batter over a tray of bread and baking it for an hour, and it was so alien that I figured I should write down my family’s french toast recipe for comparison and posterity.
(Side note, I tend to hate recipes that say “eyeball it” or “a splash of” instead of actual measurements, but this is literally the only way I know how to do it. I’ll try to approximate but you will be winging it and may have to adjust the amounts to get a result you like. Good news is, you can do tiny batches of this at a time and adjust on the fly.)
Egg(s)
Milk
Bread (~2 slices per egg)
Vanilla extract
Powdered sugar/cinnamon mix
Syrup
1. Wash your hands, you’ll be using your fingers for this.
2. Using a fork, whisk the eggs and milk in a pie tin or other shallow dish large enough to fit a slice of bread into. There should be enough milk to dilute the egg color to a pale yellow, usually a few tablespoons or so per egg. Balance is key, too much milk and it won’t hold together, too little and you’ll have scrambled egg on toast. The yolk should be completely blended with the milk, but don’t fret about blending in the white too much, it adds a nice varying texture.
3. Mix in a few drops of vanilla. Don’t overuse, literally just a few drops per egg.
4. Heat a pan, I like to do this on a skillet but a frying pan is alright too. Use cooking spray before you heat it OR grease with butter right before you put the toast on. About medium heat is fine, go a little lower if you want to be sure you don’t burn it.
5. Dip a slice of bread in the egg mixture, then flip over. You don’t want the bread getting soggy, so just a few seconds on each side should be enough. If some egg white sticks to the bread try to keep it on top, it’s slippery as heck and you don’t want it falling off the bread and onto your feet.
6. Place the bread in the pan, cook until golden brown and then flip with a metal spatula. If you have egg white on that side it should be solid white, maybe with a little brown. Don’t give yourself salmonella, it’s better to overcook this than under.
7. Repeat until you have as many slices of french toast as you like. Dust with sugar/cinnamon mix, top with syrup.
Let me know if you make this, or you if do something wildly different, or if you try the recipe and like it.
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