FRENCH TOAST

Eric made us French toast for breakfast and I remembered that I've never got a chance to share my version of this breakfast classic.

I like my French toast soft (but not too mushy) inside and crispy outside.   To get this effect I do not mix milk and eggs together.  This adds extra time to the whole process (and leaves one extra dirty bowl to clean) but I believe it totally worth it!

What you need

6 pieces of slightly stale bread
2 eggs
2 cups milk
2 tbsp sugar
dash of cinnamon
splash of vanilla
butter or oil for frying

What to do

• If your bread is fresh, dry it for 10 minutes in the oven or toast it. 
• In the first bowl combine together milk, cinnamon, vanilla, and sugar. Stir well. 
• In the second bowl beat eggs lightly. 
• Dip a slice of bread in the milk mixture. The longer you dip the bread the softer your French toast will be. 
• Dip it in the egg and fry for 5 minutes each side (or until golden brown).  The trick is to keep the heat low so that the bread gets a chance to cook before burning.

Serve with your favorite toppings: maple syrup, fruit compote, jam, honey, or simply sprinkled with icing sugar.

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A year ago: LILAC LEAF SHAWL