My family loves French toast! But we rarely have it these days, because I like to use homemade bread. Since April was born, I haven’t had much time to make my own bread. Can’t imagine why. Well, last week, I just couldn’t resist anymore. Instead of vacuuming the floor, I made bread. And the floor is still unvacuumed. But we had the best French toast Saturday morning!
If you don’t want to make your own bread, you can use regular sandwich bread, but a better option is the unsliced bread in the bakery. French toast ends up with a better texture when the slices are thicker than pre-sliced bread. I don’t actually measure, but I would guess that I slice it ½- to ¾-inches thick.
Regardless of what type of bread you use, the key to French toast that is crispy on the outside and soft on the inside (not soggy) is to stale the bread. You don’t want it completely dry as when you are making croutons. The night before you want to make French toast, lay bread out on a rack about dinner time. Before going to bed, flip all the pieces over and leave out overnight.
|I like to make little loaves for the kids!|
|I slice it thicker than pre-sliced bread.|
There is a lot of variety among cooks as far as the egg dip used to make French toast. While I would like to someday experiment with some fancier custards, for now I use a very simple egg, milk, vanilla, and cinnamon mixture. I usually don’t even measure, I just mix it all together so the eggs are thinned and it is flavored.
The size, type, and staleness of your bread will determine how many eggs you need. I’ve found that I generally need 1-1½ eggs for every 2 slices of bread.
about 3 Tbsp. milk
½ tsp. vanilla
¼ tsp. cinnamon
Butter for pan
6-8 slices staled bread
Desired toppings: butter, syrup, fresh fruit, whipped cream, peanut butter, chocolate chips, powdered sugar, cinnamon…
Preheat skillet over medium-high heat. Meanwhile, in a shallow dish, whisk together eggs, milk, vanilla, and cinnamon (or whisk together in bowl and pour into shallow dish).
Add 1-2 Tbsp. butter to pan. Once butter is melted, dip bread into egg mixture and place in pan.
|I use my hands, but tongs would work too.|
Cook until golden; flip. Cook second side until golden. Remove from pan; top as desired.
|Little French toast! So cute!|
|Crispy on the outside, soft in the middle.|
|French toast sticks? Follow the same procedure, but cut|
bread slices into sticks.
To store leftovers, cool completely and transfer to zip-top bag. Store in freezer. The best method of reheating can vary depending on the thickness of your bread. Thin French toast can be reheated in the toaster. Thicker toast won’t get hot in the middle before the outside burns. In our house, we usually microwave the frozen French toast to slightly heat it, then toast it on medium-low to finish heating it and crisp up the outside.
If I have time in the semi-near future, I’d like to share with you how I make stuffed French toast—so yummy! Keep your eyes open for that one!