craveytrain

French toast is one of those things that everyone has a recipe for, but few make them truly good. So I thought I would offer up what in my humble opinion is the best french toast recipe. This my first recipe post, so I thought I would start simple. I am still playing with the format.

Ingredients

• 1 slice of texas toast (or 2 slices of regular bread)
• 1 egg (room temperature preferred)
• 1 oz of milk
• .5 oz of orange juice
• .5 tsp of vanilla
• ground cinnamon
• chopped fresh fruit (optional)
• dab of butter

Cooking

A note about the bread. Stale is better. We are not talking moldy. But stale bread makes better toast in general. These quantities are intentionally broken down to the lowest common denominator. They can easily be multiplied by any factor needed.

Heat non-stick skillet with butter in it to medium-low temperature.

Beat egg thoroughly. It helps if it has been sitting at room temperature, but not necessary. Add to egg the milk, oj, and vanilla. This is best done on a plate with walls, but a bowl will suffice. Your mixture should not be too thick. Many people’s batter is too eggy. This makes for a very heavy, dense french toast that makes my girlfriend nauseous. She doesn’t do egg, but loves french toast. So she was actually the perfect critic for this dish.

Place a slice of the bread in the batter and push it to the bottom to allow it sop up as much batter as possible. Then flip it and hold it down for a few seconds. Pick it up with the spatula and sprinkle the top of the battered toast with cinnamon. Flip into pan so that cinnamon side is down. Sprinkle the now exposed side with cinnamon.

Cook for 2 mins and then flip. It should look somewhat toasted, but not terribly brown.

After 2 mins more, take out and plate. Rinse and repeat with another slice. Top off with chopped fresh fruit. If your fruit isn’t quite ripe, put it in a bowl already chopped up and mix it with a tbsp of sugar. This will help sweeten it and take some of the tartness away from it.

Finally, cover in syrup. You may be saying, that’s a lot of syrup. Yes, yes it is. That’s what makes it good. Sure, you could put confectioner’s sugar on it, but the maple flavor is so much better especially with the citrus, berry, vanilla and cinnamon flavors. Very in the season.

That’s it, and don’t knock the plates. They are… well… they were clean.

This entry was posted on Tuesday, October 18th, 2005 at 11:25 pm and is filed under food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.