Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite breakfast dishes.
It works best with several day old French or Italian loaf bread, thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when soaked in the egg milk mixture.
Many people serve with powdered sugar; I believe there is enough sugar in the maple syrup, so I don’t add more. One of my favorite variations, the idea for which I picked up from The Silver Palate Cookbook 20 some odd years ago, is to add some orange zest, and a bit of Triple Sec orange liqueur to the batter for extra zing.
French Toast Recipe
- 4 eggs
- 2/3 cup milk
- 2 teaspoons of cinnamon
- 8 thick slices of 2-day-old bread (better if slightly stale)
- Butter (can sub vegetable oil)
- Maple syrup
- 2 teaspoons freshly grated orange zest
- 1/4 cup Triple Sec
- Fresh berries
1 In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.
2 Melt some butter in a large skillet over medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.
3 Fry the French toast until browned on one side, then flip and brown the other side.
4 Serve hot with butter, maple syrup, and if available, fresh berries.