Easy French Toast

It is my mom’s birthday weekend, so I made French Toast for her. I have a super simple recipe that I use but I do recommend using whole milk. As we only had no-fat milk in the fridge, I changed my morning walk to include a gas station food mart where I picked up a pint.

Any good bread would work. I’m using a loaf of brioche. The better flavor the bread you begin with, the better French toast with which you end.

Super delicious – the interior of the bread is creamy and the outer edge was scented with the vanilla and cinnamon. She loved it and we did, too.

1 loaf good quality bread
2 cups milk
5 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Half a stick of butter

Slice the bread into 1 inch thick slices. Heat a flat bottom skillet until a droplet of water skitters across the surface.

Make the custard by scrambling the eggs into the milk in a pie plate. Add in the vanilla and cinnamon and whisk until combined. The cinnamon will float but that’s good as it means each piece of bread will get a little coating of cinnamon.

Use the stick of butter to grease the pan. Dredge two pieces of bread through the custard and place on the heated pan. Cook until one side is golden (about 3 minutes) and then flip. Once it is the desired doneness, remove and continue cooking the rest of the loaf. Keep the pieces warm on a rack in a 200 degree F oven.

Serve with maple, cane or Karo syrup. To be fancy, you could add a dusting of powdered sugar.

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