You can vary the milk : egg ratio for French toast depending on your tastes. You want a somewhat sturdy bread for this, either day old French or Italian bread or what they sell as “Texas Toast” where I live, thicker sliced sturdy white bread. You can also use raisin bread if you’d like (and then I’d probably leave the cinnamon out). Just to say it’s flexible and you can adapt if you don’t have enough eggs or don’t like your French toast to be too eggy. And if at the end you are running out of milk and egg mix to dip the bread into, just add a bit more milk or another egg.
Leftovers keep well in the refrigerator for a few days or you can flash freeze them. Reheat them in the toaster or in a skillet or microwave. I usually make a few more slices than I think we will eat as the girls like them left over.
- 8 slices of day old bread
- 1 cup milk
- 2-4 eggs
- dash of salt
- 1 tsp of sugar
- 1 tsp of cinnamon
- 1 tsp of vanilla
- maple syrup
- powdered sugar
- Mix everything but the bread together in a shallow bowl or pie pan while you heat a griddle or skillet to medium heat (350 if you're using a skillet with a temperature gauge).
- Wipe a bit of butter on the griddle just before cooking.
- Dip each slice of bread into the milk and egg mix, give a few seconds to absorb some of the liquid, then flip and let sit a few seconds. Use two forks or a spatula and fork to lift the bread up. Let it drain briefly and add to the skillet.
- Continue until the skillet or griddle is full. Let cook a few minutes then start flipping over. I actually like to add just a bit of butter to each slice just before flipping as it seems to add a touch of crispiness that we like.
- Cook a few more minutes and then remove slices onto a plate and cook another batch until all your slices are cooked.
- Serve with butter, maple syrup and/or powdered sugar.