Do you like French Toast? I can remember going on the occasional sleep-over as a kid and getting up the next morning to find the breakfast was French Toast. Soggy Bread that tasted like eggs that had syrup poured all over it (I’m guessing to cover up the bland egg taste?). I would eat the polite amount but oh, how I hated it! I still don’t like that type of French Toast. Today, I’m sharing the French Toast that our entire family (and if you’ve been reading my blog for a while, you know we are picky!) likes.
Our Favorite French Toast
My recipe is very slightly adapted from The Betty Crocker Cookbook, an older paperback version that belonged to my husband. Here’s the true sign that a recipe is a good one:
I really should copy this over on to a recipe card.
My favorite thing about this recipe is that the preparation is the easy. Throw everything in a bowl, stir, and you’re ready to go with dunking the bread. What could be easier than that?
Here is what the bowl will look like prior to mixing the ingredients.
You could probably mix these ingredients with a whisk and a lot of arm strength but I prefer my hand mixer for this (I could also drag out the Kitchen-Aid but since it takes up the same counter space where I set out the pancake griddle, I opt to use my hand mixer). I do use the hand mixer on the highest “whip” setting. The ingredients should look like this after mixing:
Ready for the bread!
Now, it is time to reveal the secret ingredient in our family’s favorite French toast…
Thin Cinnamon Swirl Bread makes the best French Toast.
French Toast is all about the bread. I use cinnamon swirl bread. Sara Lee is my favorite brand but the other similar brands work just fine. Now it is time to heat the griddle and get started. I promise this bread will not be soggy and tasteless! While the griddle is heating up, dunk your first piece of bread.
I don’t soak my bread for long. I just give it a dip and then turn it over.
Then I repeat the process until I have a full griddle of bread:
- Make sure you spray your griddle if it is not non-stick!
I wait 1-2 minutes and flip the bread over using a spatula.
Your bread should now look like this.
Cook it on the flip side for another 2 minutes. This part is kind of personal preference. Basically, cook it until the egg mixture is cooked enough for your taste. I usually flip it again and cook each side an additional minute if I don’t like the color or the bread seems too soggy. If I’m going to freeze a batch, I cook it slightly less so that the toast will not burn when we reheat it in the toaster. I cover the slices of toast with paper towels (keep them in a single layer!) during the cooking process to keep them warm and from going soggy. As you might have guessed, I have a thing about soggy bread. I do not like it. However, I do like this French Toast. Even my husband who does not care for egg and milk based dishes likes this French Toast and will eat it. Here is how J likes his French Toast:
French Toast Sticks Served with Peanut Butter.
Sometimes I’ll buy the prepackaged French Toast Sticks at the grocery store and offer them for breakfast. J will always inquire whether I mean the French Toast Sticks I make or the kind from the store. He’s been known on more than one occasion to refuse the ones from the store stating he thought I meant MY French Toast Sticks. We’ll often have this meal for dinner (adding bacon or sausage as a side to please my husband) and then I’ll make extras and freeze them for quick breakfasts during the week. This mixture is enough to make French Toast from almost 2 packages of cinnamon swirl bread as long as you don’t really soak the slices. To freeze any leftovers, place them in a single layer on a cookie sheet lined with wax-paper or parchment paper and place in freezer until frozen:
Place the toast on a lined cookie sheet to freeze.
Ready for a quick breakfast!
After the toast freezes completely, place in a freezer bag. I’ve also placed 2 slices at a time in individual Ziploc bags for a really quick grab and go breakfast. Reheat in toaster until warm. It usually takes our toaster about 2 cycles…1 on the normal setting, followed by a second cycle on the reheat setting. Here is my “formal” recipe, ever so slightly adapted from the Betty Crocker Cookbook:
You could of course, top this French Toast with whatever you like whether it is peanut butter, powdered sugar, or even maple syrup. I even like it plain. What is your favorite French Toast topping?