French Toast – the meal I can enjoy over and over again without ever tiring of it. I’ve been that way since I was a little girl, and to be quite honest, it’s a characteristic that I’ve embraced, rather than tried to dismiss. I’m sure the breakfast lovers, and more specifically the French Toast lovers, can fully understand the sentiment here. It’s one of the first recipes I ever memorized, and it pays off quite nicely to not need to dig out the recipe more weekends than I care to admit. It’s something I can do on auto-pilot, similar to making a cup of tea or brewing a mug of coffee. A welcomed morning ritual that never goes out of style.
Of course, being a lover of French Toast comes with a territory. When you come to love a meal so much, you develop preferences that simply must be met – and for me, that means bread can’t be dry on the inside. That means the bread can’t merely whisper to the egg-milk mixture; the bread needs to be dunked and soaked sufficiently. Bread that then becomes so heavy that you can’t just lift it out with the flick of a wrist; this bread now needs to be hoisted out of the bowl with the support of every last inch of the fork’s tines. This labor is well worth it, however, as it results in a piece of French Toast so delicate and rich, you’ll reach a new level of satisfaction. French Toast that you’ll never tire of, and always wish that you had made more.
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1 large loaf French bread, cut into 1-inch-thick slices [about 16 slices]
2 cups milk
8 large eggs
2 teaspoons pure vanilla extract
Small sprinkle of cinnamon, if desired
Maple syrup, for serving
Butter, for serving
Fresh fruit, such as sliced strawberries, for serving, optional
Warm a well-seasoned cast-iron skillet or griddle over medium heat. Grease lightly with olive oil or butter.
Blend the milk, eggs, vanilla, and cinnamon (if using) together until smooth (alternatively, whisk thoroughly.) Soak each slice of bread in the egg mixture for a minute or so, flipping to ensure both sides of the bread are completely coated.
Once the skillet or griddle is hot, arrange a few slices (don’t overcrowd the cooking surface) and cook until golden brown, about 3 minutes. Carefully flip each slice, and cook until puffed and golden brown, an additional 2 minutes or so. Keep slices warm and repeat with the rest of the egg-soaked bread.
Serve warm with maple syrup, butter, and fresh fruit, if desired.
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