Classic French Toast

June 3, 2012

As many of you may already know, breakfast foods are my absolute favorite. In our house, we often have breakfast for dinner (good old brinner). Or any other time the mood may strike. Truthfully, the urge strikes more often than I should or want to admit.

French toast is one of my go-to recipes.

It’s easy. It’s delicious. It’s a great way to use older bread.

I’ve never actually looked up a French toast recipe. Instead, this comes purely from the memory of watching my dad make it. My favorite part was (and still is) adding vanilla and seeing dark brown swell under the eggs.

This recipe is simple and rewarding. I love the combination of crisp and soft of the bread. The sweetness of the brown sugar and vanilla are also wonderful. Not to mention the finish of pure maple syrup.

You will like this—I promise.

Classic French Toast 

8-10 pieces of older sourdough bread

4 large eggs

1/3 cup milk

2-3 tablespoons brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

pinch of salt

Combine the above ingredients, minus the bread, in a shallow dish. Dip bread, one at a time, in the mixture. Be sure to let the eggs really cover each piece of bread.

Cook the toast over medium-low heat in a non-stick pan. Allow each side to get perfectly golden brown. Serve with maple syrup and enjoy!

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