Many years ago, when I did my summer cooking course as a young girl, french toast was one of the recipes I made. The instructions used in this recipe are the same as when I learned to make it, but I changed up the ingredients to what I like over the years. It is also one of my favorite breakfasts to eat as a young girl. You can make it for breakfast or make it for dinner. Either way is great!
I also forgot to keep you updated on what my kids have been cooking. We have had Red and White Pasta with Divine Breadsticks and then Enchilada Style Burritos with tortilla chips and Super Fast Blender Salsa. The upcoming meals planned are Better Than Olive Garden Fettuccine along with Divine Breadsticks. The following week will be some kind of nachos. My oldest son is still trying to decide between Monster Nachos, Quick Chicken Enchilada Nachos or BBQ Pulled Pork Nachos.Print
- 3 eggs
- 3/4 cup milk
- 2 Tbsp sugar
- 10 slices of sandwich bread
- Canola Oil
- Maple syrup
- Break eggs into a shallow bowl; beat with a fork.
- Add milk and sugar and mix well.
- Place about 1 Tablespoon of oil in a large skillet.
- Heat oil over medium heat.
- Then quickly dip a slice of bread in the egg mixture. Flip it so both sides get dipped with the egg mixture.
- Put the bread in the skillet.
- Cook for 2 or 3 minutes or until lightly brown on one side, then flip with a pancake turner and brown the other side. You should be able to cook 2 slices at a time in the skillet.
- When the bread is golden on both sides, remove from the skillet and put on serving plates.
- Add more oil if needed to the skillet as you cook the rest of the bread. Serve with maple syrup. Serves 5.