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Author Notes: I realize this is the most basic recipe in the world. One of the first things that my sister and learned how to cook by watching our mom. I remember standing in the kitchen with her on Saturday mornings, beating the eggs and milk in a shallow metal pie plate. We always used whatever bread was in the house, and we always topped it with powdered sugar. (And sometimes syrup too!) Over the years, I have tried different variations (adding cinnamon, sugar, and vanilla to the egg mixture) but I come back to this one and realize for me, it is all about the cooking technique rather than the ingredients. This yields french toast that is more bready than custardy, as is my preference. It serves one because believe it or not, my husband doesn't like french toast, custardy or not. —susan259
cups milk (whatever you have in the fridge)
1/2-3/4 inch slices day old artisan bread (or any bread will work)
- Heat a skillet large enough to hold both slices of bread over medium low heat. Add 1 tablespoon of butter and melt, swirl to coat pan.
- In a shallow bowl or dish, beat egg and milk. I never actually measure the milk, I just eyeball it. Dip each slice of bread into egg, turning and pressing down to thoroughly saturate with egg mixture.
- Place bread in pan. Cook, turning as needed, until bread is puffed and a crispy golden brown crust forms on both sides. This is the technique, it requires patience and a watchful eye, because it seems that right after the beautiful brown crust comes burnt. You may need to add more butter to the pan as you go. This yields french toast that is crispy and buttery on the outside and creamy but firm and cooked inside.
- Garnish and serve as desired, lately for me that has been plain with nothing added.
- This recipe was entered in the contest for Your Best French Toast