Rustic French Toast

Serving Suggestion: With slivers of melted butter and maple syrup

Everybody probably has their own way of making French Toast, and my recipe is usually a mixture of what I have in the fridge, what I have in pantry, and how many people I am feeding. The morning after I baked my inaugural loaf of bread, I got up with French Toast on my mind. You can add the variation of sprinkling with confectioner’s sugar when done or even add a sprinkling of nutmeg into the batter, but the real key is to truly mix the batter well. For stale bread you obviously need more liquid so to stretch the recipe add more milk if you’re Coronavirus conserving your eggs. Get the pan very hot before you put the toast in, and cook throughly until it is aromatic. 

The children I help care for and I had French toast twice this winter and I was gratified to hear them say “this actually tastes like French Toast.” I have two extremes for breakfast unfortunately - I vacillate between super healthy breakfast or admittedly, a microwaved Golden Crust Beef Patty. If you think empanadas or the like are not traditional American breakfast food, you’re correct, but sometimes they call my name early in the morning.

Infrequently do I make things like French Toast for myself, but I enjoyed this breakfast probably more for this reason. Even time I go to breakfast with my pretty little Mamma at the local cafe, she orders French Toast and I practically order protein. I always have a passing moment of looking at her breakfast with the slightest whiff of desire. I ate my breakfast wearing my dressing gown, sipped my tea, and internally reflected on how much my syrup bottle resembled a hip flask of brandy. In fact I sent a message shortly afterward about how it looks like what Buddy the Elf would carry in his hip pocket for a big night out.

Ingredients (for a serving of 2 slices of French Toast)

2 healthy slices of day old Italian Loaf

an egg

0.5 cup of milk

0.5 tsp of vanilla

0.5 tsp of cinnamon

Plan of Attack

Slice the bread

Mixx the ingredients thoroughly

Submerge the bread in the milk/egg mixture, a slice at a time

Place a tsp of butter or so in your medium skillet and heat until hot. Place the slices of bread into your skillet and cook until aromatic. Turn over.

Serve hot with slight slivers of butter and Mable syrup.