Breakfast Series: Basic French Toast and Eggs

I’ve been making French Toast the same way since before I was 10 years old.  I think today was the first time I measure how much I put in.  I’m starting with that sentence to explain how easy it is to make good simple French Toast.  I use a big griddle, but a simple non-stick frying pan will work too if you don’t want to cook too much at one time.

Ingredients:

• 1/4 cup of milk, maybe a little more
• 5-6 eggs
• 7-8 pieces of loaf bread, I like whole wheat
• butter

I’m being vague intentionally as the age of the bread can change how much of the mix is soaked up.  I prefer bread that is more than 2-3 days old, but will use whatever I have. 

Start by warming the griddle, not all the way to the goal temp of 375 degrees, but enough to melt the butter.  While the griddle is warming, crack the eggs in a bowl and add milk.  Whisk the mix together.  It should be a fairly solid yellow.  To keep the French Toast from sticking to the pan and to help brown it, glide a stick of butter across the griddle to lightly cover it.  Turn the heat up to 375.  Take one piece at a time and dip it in the mixing bowl of milk and eggs.  Flip the bread and soak again to make sure each piece is covered completely.  One by one place the soaked bread on the pan and wait until it looks like it’s drying up some.  Flip each piece and brown the other side. 

It should only take a couple of minutes on each side.  If it’s undercooked keep flipping in 30 second intervals so you don’t burn it.  Remove the cooked French Toast and place on a clean plate to the side.  Wipe the griddle and pour the remaining mix on the griddle.  It’ll cook quickly.  Roll it to cook it through and now you have scrambled eggs to go with your French Toast.