Directions: |
Directions:Christy: Combine 2 eggs, slightly beaten and 1/4 c. milk. Dip bread quickly into egg mixture until it coats the outside. (Don't let it soak.)
Naomi: When measuring amounts, I use about 1 egg per piece of bread, especially if you are using the thick Texas Toast. It will take less eggs and milk if using regular pieces of bread and will also cook much faster.
After placing however many eggs you think you will need in a flat bowl or baking dish, whisk eggs and add just enough milk to thin out the egg. If you are using just two eggs, use pour in a 'glug' of milk or just a few tbsp. of milk. At this point I add a sprinkle or two of nutmeg if feeling festive. Dip and flip bread in egg mixture until coated. Don't soak in too much egg mixture or it will take a very long time and will be quite difficult to cook through.
Christy and Naomi: Place toast on well greased, hot griddle or skillet. Cook on medium heat. You may need to adjust heat if the toast begins to cook too fast. You want to get the center egg cooked and this cannot be rushed. Brown on one side of toast. Turn and brown on the other, checking occasionally. You can even cover the skillet and turn the heat down low after flipping if using extra thick bread with more egg mixture soaked into it. Check centers of each piece of toast by tearing a little from the center with a fork.
It could take anywhere from 5 to 15 minutes to cook French toast depending on the thickness of bread and egg mixture soaked into it. So adjust accordingly.
Alternative: Place toast on griddle and sprinkle top with cinnamon sugar mixture (1 tbsp. cinnamon to 1/4 c. sugar), cook 1 minute then flip, sprinkle other side lightly then flip once more and cook briefly to crystallize. |
This recipe for French Toast is from