I absolutely love french toast! It’s bread after all.
Bread is something near and dear to my heart. Hopefully, I won’t eat too much to clog my heart but at least I would die happy.
Since I am nowhere near death and haven’t eaten enough bread in this lifetime, I will now take it upon myself to tell you about the beauty of french toast.
To make great french toast you will need great bread. This can be a tricky situation because no two loaves of bread are equal, and neither are they all alike. I have had the pleasure of eating French bread, Italian bread, Texas toast, sourdough bread, and the list goes on.
My favorite type of bread to make french toast with is a decent tie between homemade artisan bread and French bread. Why? Well, there are a lot of things you will have to consider when you are making french toast. Here is a list of questions I would like for you to think about:
Does this bread hold flavor well?
Will the outside burn before the inside is fully cooked?
What sort of texture am I looking for?
Will the bread fall apart if I leave it in the mixture for more than 20 seconds?
Taking all these questions into consideration will clarify the vision you have of what you want your french toast to look and taste like.
The type of bread you use will also determine the flavor of your french toast. If you use sourdough, it will have a more sour taste to it but you can counter that by adding more sugar or honey if you desire to.
I have talked long enough about this so let’s dive into the recipe.
5 slices of Texas Toast (or the bread of your choice)
1 cup of whole milk (or milk of your choice)
1/2 tsp of cinnamon
1/4 tsp of salt
1/4 cup of honey (or 1/8 cup of sugar)
1 tbsp of vanilla extract
- In a medium bowl combine the milk and eggs.
- Then add the remainder of your ingredients.
- Whisk until blended smoothly.
- Heat griddle to 350 degrees Fahrenheit or to medium-high heat.
- Cut the bread slices in half or you can make them whole.
- Place one piece of bread at a time into the mixture flipping regularly to make each side is coated.
- Fry the piece of bread until the sides start to brown, then flip.
- When both sides have a lovely golden brown color it is finished.
- Repeat until all pieces of bread have been used.
- If you have leftover mixture then you can go ahead and make a few more. (I sometimes have extra if the bread didn’t soak up a lot)
- Once this is done, enjoy your hard work!