French Toast

12 Apr

Quick & Easy Home Cooked Breakfast…

Some days you’re just in the mood to have a warm, home cooked breakfast. Pancakes, French toast, cinnamon rolls, you name it; they all sound pretty appetizing, but can take up a significant amount of time and effort.  Well thanks to Pinterest, here’s a quick and easy recipe for some classic French toast. Another bonus to this recipe: it makes two pieces of French toast, so you don’t have to worry about what to do with leftovers if you’re just making breakfast for one.

french toast ingredientsOne of the nice things about French toast is that the ingredients are pretty basic, so you probably have everything you need lying around in your kitchen. Simply whisk together your eggs, milk, cinnamon and vanilla extract, and you’re ready to start dipping your bread! Don’t forget to start heating up your pan (or griddle) while you mix all your ingredients. Although the recipe says to heat your pan to medium-high, it might be best to cook your French toast at a medium to medium-low heat so that you can cook the French toast through and not just burn the coating (I learned the hard way).

If You Know What You’re Doing

french toast dippingWhen dipping your bread, try not to let the bread soak in the egg mixture. Although the recipe simply said to dip and coat the bread, I let it soak in the mixture for a bit and I’m pretty sure that’s what made my French toast a little unappetizing (this was also my first time ever making French toast).

Once you’ve dipped your bread, lay it on your pan and cook both sides until golden brown. Add some syrup and sprinkle on a little powdered sugar (of which there was none in my pantry) and enjoy! Quick and easy French toast that is ready to enjoy in just minutes. Unfortunately, I wasn’t a big fan of the taste, but you already know why. If you have any tips for making the most pinperfect French toast, please share with us all in the comments below.  Enjoy!

french toast

 

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2 Responses to “French Toast”

  1. Marisa April 16, 2013 at 9:10 pm #

    I make a single-serving french toast that’s nearly identical to this: one egg, a couple of tablespoons of milk, cinnamon and vanilla to taste (actually, i like vanilla and almond extract, but it’s a significantly different flavor). You are right though, it took a while to master the art of dipping the bread in just enough of the egg. Too dry and it’s just toast, too wet and it’s like a big square egg. I watch the bread carefully as i dip so that the egg soaks in just under half the width of the slice (so that the top half is dry), then flip and get just under half of the width on the other side. this means that the bread gets egg all the way through, but is never soaked.

    • msecades April 16, 2013 at 10:15 pm #

      That sounds delicious! Thanks for the comment!

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