As most of you know, I LOVE French toast. I decided to make some for the family before we headed to Rees’s Christmas cantata.
Ingredients (8 slices):
8 slices bread, preferably thick cut
1/2 cup milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla
1/4 tsp salt
1 tbsp butter
First, heat your griddle/skillet to about 375F. This is probably medium heat on the stove.
In a medium-sized bowl whisk together eggs, milk, cinnamon, nutmeg, vanilla, and salt.
Lightly dip each side of the bread in the mixture. I dipped each side only once and as briefly as possible to keep the French toast from turning out too soggy.
It is best to whisk the mixture again before each slice of bread as the ingredients want to separate. I also found that I had to add more cinnamon and nutmeg halfway through, as the spices floated near the top and were depleted quickly.
Throw a small slice of butter on the griddle/skillet and as soon as it is melted put the French toast slice on top of it.
Cook each side of the French toast until it is golden brown. I found that it took about 3 minutes per side, sometimes less depending on the mood of my griddle.
It turns out best if you resist the temptation to smash the French toast every time you flip it! Let it be fluffy.