Classic French Toast. Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Drizzled with syrup and dusted with powdered sugar, Classic French Toast is the perfect recipe for a special weekend brunch with your family. Place a wire rack on a baking sheet, and set aside.
How to Make French Toast: Add of the ingredients, except the bread, to a blender or shallow dish and whisk well to combine. Dip the bread slices into the egg mixture, dredging them on both sides. Place bread on hot preheated griddle or large skillet. You can cook Classic French Toast using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Classic French Toast
- Prepare of milk or half and half- (more fat :).
- It’s of each eggs.
- You need of sugar.
- Prepare of vanilla.
- Prepare of ground cinnamon.
- Prepare of salt — optional.
- You need of Texas toast bread- 1 inch thick (I also use French bread cut on bias 1 inch or we have used day old croissants).
- You need of pan spray.
A classic French Toast Recipe that is soaked in an egg, milk, vanilla extract, and cinnamon mixture. Then pan-fried to golden perfection for a great breakfast idea. This classic French Toast is a delicious and easy recipe to make with only a few ingredients. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Classic French Toast step by step
- Preheat griddle 325 F or have a large saute pan at a moderate heat..
- Combine milk, egg, sugar, vanilla and cinnamon, in a medium mixing bowl..
- Whisk vigorously and beat well 1 minute..
- Place bread in egg mixture, make sure mixture is absorbed thoroughly on both sides. Spray pan spray on to the cooking surface and place in the pan, lightly press in the center. Turn when golden brown on one side and finish the other side..
- Remove; cut on a diagonal…can be topped with powdered sugar jams or syrup of your choice:).
Melt the butter in a small saucepan over medium heat. Rate this recipe Print this recipe. The real beauty of this recipe is that you can use old stale French bread — or any stale bread —that otherwise might be thrown out. When you have those leftover heels or a few slices that no one ate while it was fresh, you can put them in a gallon-size. The inspiration for my French Toast recipe comes via Japan, or, more specifically, Tokyo.