My kids love French Toast. They love when I have too much bread in the house, as it almost always guarantees French Toast will be made. They can smell it while it's cooking, they get very excited. It is one of their favourite breakfasts. My daughter has started making this herself it is so simple.
I like to use Italian bread for French Toast, as it is not soft and spongy like other white breads, it gives a better bite and doesn't go soggy. Pictured above is Nonna's Bakehouse, Pane Di Casa. If I purchase softer breads I'd rather turn it into garlic bread than have soggy French Toast, but use whatever bread you like or better still, use whatever bread you have that needs to be used up. As for white sliced bread that is not something I would ever use or buy, my kids don't like it.
French toast is also lovely with a sprinkling of cinnamon, my husband likes it with jam.
Why not give it a go, make your kids (or yourself) as happy as mine are.
I like to use Italian bread for French Toast, as it is not soft and spongy like other white breads, it gives a better bite and doesn't go soggy. Pictured above is Nonna's Bakehouse, Pane Di Casa. If I purchase softer breads I'd rather turn it into garlic bread than have soggy French Toast, but use whatever bread you like or better still, use whatever bread you have that needs to be used up. As for white sliced bread that is not something I would ever use or buy, my kids don't like it.
French toast is also lovely with a sprinkling of cinnamon, my husband likes it with jam.
Why not give it a go, make your kids (or yourself) as happy as mine are.
Recipe
This recipe is adapted from a Family Circle Cookbook.
Preparation Time: 10 minutes
Serves 4
2 eggs
1 cup (250ml) milk
1/2 teaspoon vanilla extract
8 slices bread, I like to use Italian crusty bread
40g unsalted butter
Caster sugar, to serve
In a wide shallow bowl, place the eggs, milk and vanilla. Beat with a fork until well mixed.
Slice the bread into 1 to 1.5cm thick slices if not sliced already.
Heat a large non stick frying pan over a medium heat, when heated, drop in half of the butter and swirl around to coat the surface of the frying pan. Be careful not to burn the butter. So working quickly, one at a time, dip four slices of the bread into the egg mixture, allow the excess egg mixture to run off into the bowl, then place in the frying pan.
Cook for 1-2 minutes or until the underside is golden, turn the bread over and continue cooking. Remove from the frying pan when cooked and place on a serving platter.
I like to use a paper towel here and remove any excess butter left in the frying pan, as this butter tends to burn.
Add the remainder of the butter to the clean frying pan and quickly repeat dipping the remaining bread into the egg mixture and cook the bread. Serve immediately with a sprinkling of caster sugar. This is also lovely with a sprinkling of cinnamon, my husband likes it with jam.
Preparation Time: 10 minutes
Serves 4
2 eggs
1 cup (250ml) milk
1/2 teaspoon vanilla extract
8 slices bread, I like to use Italian crusty bread
40g unsalted butter
Caster sugar, to serve
In a wide shallow bowl, place the eggs, milk and vanilla. Beat with a fork until well mixed.
Slice the bread into 1 to 1.5cm thick slices if not sliced already.
Heat a large non stick frying pan over a medium heat, when heated, drop in half of the butter and swirl around to coat the surface of the frying pan. Be careful not to burn the butter. So working quickly, one at a time, dip four slices of the bread into the egg mixture, allow the excess egg mixture to run off into the bowl, then place in the frying pan.
Cook for 1-2 minutes or until the underside is golden, turn the bread over and continue cooking. Remove from the frying pan when cooked and place on a serving platter.
I like to use a paper towel here and remove any excess butter left in the frying pan, as this butter tends to burn.
Add the remainder of the butter to the clean frying pan and quickly repeat dipping the remaining bread into the egg mixture and cook the bread. Serve immediately with a sprinkling of caster sugar. This is also lovely with a sprinkling of cinnamon, my husband likes it with jam.
Enjoy!
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