French toast is a breakfast staple at my house. Â It is something that my parents would make for breakfast on a Sunday morning. Â We would usually have it with a side of bacon or sausage and a glass of orange juice. Â Top it with some warm butter and maple syrup.
Years later I had a job for brief time cooking breakfast at a local hotel restaurant. Â I learned to top it with a bit of powdered sugar for a bit of added sweetness as well as presentation. Â I don’t always add sugar, but it can be a nice touch.
I personally like to be a bit light with the egg. Â I am not the biggest egg fan and don’t like it too eggy. Â Feel free to soak them in egg if you like that. Â I also like to sprinkle some cinnamon on while they cook and get them just right.
The real key to french toast, however, is the bread.  Texas toast is thicker than your usual sliced bread and works much better.  The next time I make it I think that I will try using a homemade bread recipe.  Hopefully, slicing it thicker will give me the same texture.
French Toast
Equipment
- Cast Iron Griddle
Ingredients
- 1 eggs
- 4 pieces texas toast
- 1 teaspoons vanilla extract
- cinnamon
- powdered sugar
- maple syrup
Instructions
- Crack and scramble egg (Don't cook)
- Stir cinnamon and vanilla extract into egg
- Dip both sides of a piece of texas toast in the egg mixture
- Fry each side until golden brown while sprinkling with cinnamon
- Sprinkle some powdered sugar on top of french toast
- Cover with butter and maple syrup