Whisk everything together, except the bread and
butter, in a shallow pan (I used a pie plate)–make
sure to whisk good, though, you want all the eggs
broken up and homogeneous.
Heat a skillet on medium/high heat, add 1 Tbs of
butter, and as it foams up take a piece of bread,
dip it on one side in the mixture, dip it on the
other side, wipe off the excess egg, and drop it
in the skillet; take one more piece of bread and
do the same and then let that bread fry—leaving it
alone for 30 seconds or so, adjusting the heat so
it doesn’t cook too fast.
Use a spatula, eventually, and take a peak–if it’s
golden brown and crusty where it’s cooking, it’s
time to flip it over. Cook it on the other side
and then put it on a plate. I had the oven at 200
and put the plate with the finished French toast
in the oven so I could fry up everything and have
it all hot at the same time.
Sift confectioner’s sugar over the top and serve
with maple syrup.
Originally Submitted
9/15/2011
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