French Toast
Thick dry bread soaked in an egg and milk mixture is cooked to perfection, making it lightly crisp with a great chew. Perfect for breakfast or when you'd like to serve breakfast foods any time of day.
Servings: 6 servings
Ingredients
- 1 lb loaf of French bread or thick Texas toast-style bread
- Sliced ½” thick
- 6 large eggs
- 1 cup milk
- 2 teaspoon vanilla extract
- Notes on the bread! If the bread is fresh it’ll absorb a lot of the egg/milk mixture making the French toast soggy, We want to avoid soggy French toast.
- I prefer the bread to be either refrigerated or slice the bread and allow to dry just a bit at room temperature it can be sliced and placed on a baking sheet and toasted in the oven for a few minutes on each side to dry it out a bit if necessary.
Instructions
- In a bowl mix the eggs, and milk vanilla well until silky smooth.
- Slice the bread ½ “ thick. (if it’s fresh bread place it standing on end and place it in the oven for a minute to dry it out a bit, I often put it on a high broiled in the center of the oven.
- Dip the bread slice by slice into the egg mixture until you have 4 slices.
- Preheat a 12-inch skillet
- Add the 4-6 slices of bread depending on how many will fit nicely without overcrowding the pan.
- Cook over medium heat.
- Cook until firm on the edges and golden
- Turn over and place a lid on top, cook until each side is crisp and the center is cooked through.
- Put the french toast into a pan, bowl, baking sheet, tortilla warmer, or a low-temperature oven to keep warm until all french toast is cooked to serve all at one time.
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