Classic French Toast
Why does "eggs and toast" sound like dinner, but--even though it has the same ingredients--"French toast" doesn’t? We’re hoping to change that! Try using different kinds of bread but be sure the bread is at least one day old; if it’s too fresh, it won’t absorb the egg mixture.
Large mixing bowl
Fork, for mixing
- Crack the eggs into the bowl.
- Add the milk, vanilla extract, and cinnamon and beat with the fork until combined.
- Put the skillet on the stove, add the oil or butter, and turn the heat to medium.
- Dip the bread, one slice at a time, into the egg mixture, coating both sides of each slice. If there is too much egg mixture on the bread, let it drip back into the bowl.
- When the skillet is hot, carefully add 2 slices of the egg-coated bread, and cook until golden brown on both sides, about 3 minutes. Repeat with the remaining bread. Serve right away drizzled with maple syrup.
Or else: For a savory version, skip the vanilla, cinnamon and maple syrup, and serve the French toast with salt, pepper, and a drizzle of olive oil. You can also try adding herbs and/or grated Parmesan to the egg mixture!