Ever look in the refrigerator on a weekend morning and have that sinking feeling? Don’t despair! If you have bread, milk and eggs, and butter or margarine, you’re ready to make luscious French toast.
The best bread to use is slightly stale without a thick, hard crust. If your bread is super fresh, put it in a toaster oven at 325 degrees for a few minutes to dry it out. If yours has a thick, hard crust, just cut some or most of the crust off.
For one person, use 2-3 slices of bread. Mix two eggs and ¼ cup of milk (any type – I use nonfat) in a low-sided pan. If you want to get fancy, add a few pinches of cinnamon and even a small splash of vanilla extract to the eggs and milk. Soak the bread in the egg/milk mixture for a few minutes until all or most of the mixture is absorbed into the bread.
No need to be precise on amounts or timing. If your bread soaked up all the egg/milk and it looks like isn’t saturated, be brave – add another egg and a bit of milk. On the other hand, if your bread is delightfully soaked and there is till mixture left, add another piece of bread – you can always cook and freeze it for later. (Homemade frozen French toast can be reheated in a toaster or at 350 degrees in a toaster oven just like the frozen stuff you buy that costs a bundle and doesn’t taste nearly as good as the yummy version you’re making.)
Meanwhile, melt about ½ tablespoon of butter/margarine for each piece of bread in a frying pan that is big enough to hold all your bread, or do it in batches. Let the butter/margarine get nice and bubbly hot (but not burned) before you add the bread. Fry the soaked bread slices for a few minutes until golden brown on one side, then turn the bread over to brown the other side. If the butter/margarine has all disappeared before the second side is done, add a bit more.
When the bread is piping hot and brown on both sides – you’re done, and ready to enjoy. This recipe is easily doubled or tripled for additional servings. The ratio of eggs to milk is only approximate, so don’t get too hung up on precise measurements. I like either syrup or cinnamon and sugar on top of French toast - strawberries or blueberries make great toppings too. For a nice touch, add a few strawberries or slices of orange on the side of the plate when you serve the French toast.