Since it appears that Snowmageddon is over, I guess it's back to life...back to reality (sing it sister!) I sure will miss sleeping late and sipping coffee on the couch then making breakfast. I'm not a breakfast skipper, but I don't cook breakfast during the week. It's usually Greek yogurt with blueberries, Kashi, or oatmeal at my desk. Hallie made a request for French Toast before we go back to school next week...her wish is my command ;)
Growing up, we made French Toast with regular bread. Nowadays, we like to use a loaf of French bread. Just slice it to your desired thickness, not too thin. TIP: Use a serrated knife to keep from squishing the bread.
In a shallow dish:
beat 4 eggs
2 cups of milk
1 t nutmeg
1 t cinnamon
1 T sugar
2 t vanilla
1/4 t salt
*if you aren't making this for your sweet 16 year old that doesn't like anything out of the ordinary, add a couple T of orange liquor and some orange zest...you will be in french toast heaven. TRUST!
These measurements will make more than you will use, but there is nothing worse than having your liquid all seasoned and ready to go, then running out before you have dipped all your bread. Well, there probably are worse things, but at the time, it's a real bother.
Use a whisk or fork and make sure the egg is all incorporated into the milk, otherwise you will get egg-y globs on your toast. I sound so professional, "egg-y globs" is a technical term. Dip your bread slices into the liquid. Dunk them quickly on both sides, don't let it sit in the liquid otherwise your toast will be soggy. Lay bread slices on a hot griddle. Be sure to spray the griddle so the toast doesn't stick. Don't be tempted to move the bread around. Let it do it's thing for about 3-5 minutes. This will give the liquid that was absorbed time to cook through and will develop a nice color on the toast. It's better to err on the side of cooking it a little too long, otherwise the sog factor will render your breakfast inedible. It should look a little something like this..
Once both sides are golden brown, put the toast on a platter and butter them immediately. I like to use real butter. If you set on the counter before you start it'll soften enough to spread. As soon as the slices are all buttered, sprinkle powdered sugar over them. The sugar will melt into the butter and make a sort of glaze. I use this handy dandy shaker for my powdered sugar, but you can use whatever you have, including your fingers.
See how the sugar and butter are melting? MMMMMM!
We use Griffin's syrup because it's yummy and made right here in Oklahoma.
This is an easy breakfast that can make you look like a real fancy pants. It's delicious with some fresh berries and you really must serve bacon with this (center cut, thick sliced please.) I just love the salty bacon with the sugary, syrupy toast. Impress the family and make this French Toast instead of your old stand by pancakes. Valentines Day breakfast in bed, maybe?!