It’s been a few weeks since we had a family breakfast, so I planned French Toast as this morning’s breakfast. (Note: The planning only consisted of buying a special kind of bread.) As expected, the whole family was instantly transformed into a great mood. But unexpectedly, the boys immediately ran outside after breakfast and started working in the garden. Wow, the best $1.50 I’ve spent in a long time.
French Toast Recipe is here. Start by toasting the bread in oven for 20 minutes. Meanwhile melt butter and whisk together all ingredients in bowl, and pour into a medium Pyrex casserole dish. Working two slices at a time, soak each side for 30 seconds. Cook in non-stick skillet for 2 to 3 minutes per side.
Results: 4-1/2 stars. The flavor was great. Definitely not too eggy, which was the problem when I was growing up. Still, the texture was a little tough; no worse than any other French Toast.
- I cut the recipe by 1/3, because there is so much extra. The full recipe is certainly enough for 12 slices.
- I increased to 1-1/2 teaspoons the cinnamon. The first time I made this they seemed a little bland.
- Between the second and third batches, I found it better to wipe the skillet with a paper towel, so that the bits of burnt butter don’t accumulate too much.
- Tongs are useless here. Use your fingers for dredging and a spatula for flipping.
Rating: 4-1/2 stars.
Cost: $1.50 for 8 slices.
How much work? Small.
How big of a mess? Medium.
Start time 9:10 AM. Breakfast time 10:00 AM