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"I want French toast with honey!" says my three-year-old, grumpily,
each morning. "No, I want French toast with honey and syrup!"
Something about French toast - its buttery, egg-dipped carb-tastic-ness - is just the ultimate breakfast comfort food. It's good when you're a baby, it's good when you're recovering from a hangover (grease protein carbs = first rate hangover cure).
In my opinion, it's the most comforting of all breakfast foods, replete with every good thing we want on a cold January morning, and easy, to boot. You can have hot, golden-brown, supremely comforting French toast on your table in 12 minutes flat. Start your timer.
French toast gilbert
In a shallow pan (I use a cake pan, Mom always used pie pans), whisk two eggs and a glug of half-and-half or whole milk, about 1/2 cup. Pour in a jigger of almond, hazelnut , orange or vanilla flavored syrups (i.e. Torani), if you have them on hand; if not, a teaspoon of vanilla extract or 1/4 teaspoon of almond extract will work just fine. Sprinkle in some cinnamon and/or nutmeg, about 1/2 teaspoon total. Give it a good whisk.
Heat a griddle or cast-iron skillet over medium-high heat. Put on a pat of butter; when it sizzles, you're ready. Dip a slice of bread (get creative here - try brioche, campagnola, sourdough, or even a sliced croissant if you're going super-luxe) in the egg mixture, coating both sides. Place on sizzling butter. Fry about three minutes per side, until golden brown.
For crisper French toast, use higher heat and less butter, or vice versa for moister French toast. Serve with honey, maple syrup (grade B, natch), or a sprinkle of powdered sugar.
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1-13-2006 @12:52PM Punisher2k said... Go for stale, dry bread when making your french toast. If possible, leave it out over night. The stale bread will suck up more of the batter and give you better tasting toast.
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1-13-2006 @1:05PM Kelley Ritchey said... Ok, I haven't done the french toast thing in ages, even though the childhood memories of the stuff were all good and beckon me to return to that world.
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1-13-2006 @1:29PM PennyZ said... For crispiest, use a good light olive oil. No syrup, just sprinkle with powdered sugar and more cinnamon. Heaven!
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1-13-2006 @8:30PM John B said... I have been hooked on Alton Brown's method for making french toast for months. You can get it from food network's web site,
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1-16-2006 @10:14AM Ed said... I always enjoy making it with Challah, it soaks up the mix really well and can get a good crisp on the outside while still being soft and moist in the middle.
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