What makes French toast French? Is it that the bread is dipped in eggs? I have heard from friends that when they have visited France, they have consumed copious amounts of eggs. And that is just fine with me. I love love eggs. And at anytime of the day. One thing you should never do is eat fresh farm eggs. Why? Because you will never be settled with grocery store eggs. Farm fresh eggs just taste better. Richer flavor, pretty shell colors and more stalwart whites. Stalwart whites, I said. Egg whites that whip up into the most lacquered meringue. Who doesn't want perfect meringue? My mother plans to have chickens in the future, which I highly encourage. That would mean I could get good eggs instead of the crap eggs at the store. You would share with me, right Mom?
Why is this French toast Good Ol'? Because this is your basic French toast and you most likely have everything for it in your cupboard right now. This is the recipe I use most often for French toast. And if I don't have leftover French bread from the night before, I just use sandwich bread. I really like using French bread. The day I prefer brioche over French bread for French toast is the day my local grocery store sells it. And they don't. If you can remember to, set the bread slices out on the counter the night before so that they get a chance to dry out overnight.
1/2 cup milk
1/2 tsp pure vanilla extract
1 tsp cinnamon
Butter for frying
Whatever type of bread slices you prefer
In a medium bowl, combine eggs, milk, vanilla and cinnamon. Whisk well, being sure the eggs are well combined. Pour mixture into a shallow dish, like a pie plate.
Heat a large skillet over medium heat. Add 2 Tbsp butter. Once melted, dip bread slices into the egg mixture, being sure to coat both sides well. Add bread to the skillet and cook on both sides for about 2 minutes, or until bread is lightly browned and crisp. Serve with warm maple syrup.
Yields enough egg mixture for 8 slices of French toast.
Rookie's Notes: I would tell you to spread butter on the French toast before drizzling on maple syrup, but we just fried it in butter, friend. Let's just call it good.