French Toast

This recipe request for plain French toast comes from Roxanne.

This is a very good (or should I say delicious?) recipe that I’ve been making for many years. I can’t even remember where I got it…that’s how long it’s been. All I know is that it always brings smiles to the faces of those that try it.

I hope that it brings a smile to your face Roxanne!

Your Ingredients: (serves 2)

2 eggs
1/2-cup heavy whipping cream
1-1/2 tsp pure vanilla extract
4 slices of white bread (or sliced brioche) cut diagonally to make 8 pieces
1/2-stick butter, divided (yeah, I know)
pure maple syrup
confectioners’ sugar

IN a large shallow bowl (like a soup bowl), use a wire whisk to mix together the eggs, whipping cream, and vanilla.

DIP bread slices into the egg mixture and after you’ve dipped them all, place them back into the bowl with the remaining egg mixture.

CONTINUE to rearrange the slices in the bowl so that the remaining egg mixture soaks through all of the bread slices.

MELT 1/4-stick of butter in a large skillet over low heat.

WHEN the butter has melted, pick up each slice and allow the excess egg mixture to fall back into the bowl and arrange all of the slices in the pan (hopefully your pan is large enough so that you don’t need to repeat). Cook the slices until they reach a golden brown on one side.

ADD the remaining 1/4-stick of butter to the pan and quickly turn the slices. You want the new melted butter to be the base for the second side so that it will also turn golden brown.

SERVE on dinner plates with hot, crispy bacon slices around the edges.

LADLE a bit of pure maple syrup on top of the French toast.

GARNISH with a sprinkle of confectioners’ sugar. You can also add strawberries, blueberries, bananas, or peaches.

NOTE: Leave the heat on low. It may seem as though the toast would cook faster with a higher flame (and it would), but you want to avoid burning the butter while completely cooking the toast.

Also, it’s nice when you use a skillet or griddle large enough to hold all of the slices at one time because when you finish the second side, the pan will probably need cleaning from the cooked butter bits. If you need to cook the French toast in two separate stages, just clean your skillet and repeat the steps. Keep the finished slices of French toast in a warm preheated oven, around 200ºF.

If you decide that you love the French toast sprinkled with the powdered sugar, you may want to invest in a shaker that’s made specifically for sprinkling (really inexpensive). Otherwise, you can just use a small strainer to accomplish the same task.

Always Enjoy!