When I made the new bread recipe yesterday, I immediately thought that it would be perfect for French Toast, so this morning the boys enjoyed one of their favorite breakfasts!
Growing up, French Toast was one of the few things my mother made from scratch, if you can call dipping slices of store bought bread into beaten egg “from scratch”! I grew up in the 70’s and 80’s and boxed mixes and frozen dinners were di riguer for us when “eating in”, but I really remember us subsisting mostly on fast food: takeout pizza, Jack In The Box, McDonalds, Taco Bell and Chinese carry-out. At least I can say that our fast food diet was varied.
Anyway, Mom always told me that the reason her French Toast was better than others was the Nutmeg – just a dash -that she added to the egg mixture along with the Cinnamon. I don’t really know if its true that most recipes for French Toast don’t already call for Nutmeg, since I guess I’ve never searched for a replacment. I’ve just always made it Mom’s way, and now I can carry on the tradition to my kids by making the claim that my French Toast is The Best and passing along the family secret to them.
To make the Worlds Best* French Toast, you’ll need:
1 Tbsp Butter
4-6 slices bread, White or French (Gluten Free or Regular)
1/4 cup Whole Milk (Half & Half or Cream would work well, too)
1 tsp Cinnamon
1/4 tsp Vanilla
Dash (or two) of Nutmeg
What to do:
Break eggs into a shallow dish and add milk, Cinnamon, Nutmeg & Vanilla.
Combine together with a fork or wire whisk until frothy.
Melt butter in skillet or griddle over medium heat.
Dip each slice of bread into the mixture, first on one side,
then the other.
Lift carefully onto prepared pan.
Cook each side until crispy and browned, then flip to cook other side.
Serve hot with butter, powdered sugar, and syrup or any other of your favorite toppings!
*According to Mom.
Oh…and if any of you are inclined to set me straight on this, I really dont wanna know. I’d like to remain blissfully oblivious, thankyouverymuch!