Whether it be a snowy Saturday morning breakfast, or even a quick weeknight meal, french toast is a favorite in our house. Here’s my version.
- 6 large eggs (plan on 1 egg per person)
- 12 pieces of bread (white, wheat, whatever you have on hand)
- 1 cup half and half
- 1/4 cup all purpose flour
- 2 tbsp granulated sugar
- 2 tsp ground cinamon
- 2 tbsp vegetable oil
- Electric skillet
- Medium bowl
- nylon coated tongs
- nylon spatula
- Plug in the skillet and pre-heat to 350° F.
- Preheat your oven to 185° F and place an oven-safe plate into it
- Crack the eggs into a med glass bowl and whisk them until broken and fairly well mixed.
- Whisk in half and half until well combined.
- Slowly add flour while whisking vigorously followed by adding sugar and cinnamon.
- Continue whisking until the cinnamon distributes into the mix well and it starts to feel somewhat velvety.
- Lower the skillet temp to 325° F
- Dip each piece of bread, one at a time into the mixture and soak by floating the slice in, then gently pushing it under with your tongs. Carefully flip over and push it in again with the tongs.
- Gingerly grasp bread with tongs and let drip over the bowl
- Quickly lay onto the skillet.
- Repeat steps 2 – 4 for enough pieces to cover the skillet (8 on mine)
- Cook on first side for about 5 minutes and gingerly check the botton of the first slice you put on for desired doneness (a nice golden brown, but not burnt is typically what you’re after). Begin flipping the first slice, and then each slice after, waiting about 30 seconds inbetween and being sure to flip them over in the same order that they were placed on.
- After about another 5 minutes, check again for doneness and when good, start removing them and placing them into the overn on the warming plate.
Take 2 to 4 slices and spread a pat of soft butter onto each until melted in, slather with syrup or or sprinkle with confectioner’s sugar. Serve with your favorite egg, and a side of bacon or sausage.