No-Fail French Toast

This simple recipe is very old and is known by many names, most famously French toast, which likely comes from pain perdu, “lost bread”. Usually served as a sweet dish, I prefer it simply seasoned with salt and pepper. It’s best to use a thick cut wheat. Sourdough gives it an off flavor.

Beat three eggs in a cup of milk or half-and-half. Season with salt and pepper; add a little vanilla if you plan to serve it sweet. Sop dried bread slices in egg/milk mixture and pan-fry in butter until nicely browned.

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