Really Good French Toast

Decadent. 

I think that's the best word to describe this recipe. Definitely delicious. Definitely Amazing. But mostly, decadent. 

My mom started making this recipe when I was in high school and we all immediately fell in love with it. We would often have it for birthday breakfasts, or let's face it, weeknight suppers. 

The batter has a few secrets that help its deliciousness. Sugar for a touch of sweetness and flour to thicken the batter and help it coat the bread.

But the most important secret to this great recipe is using the right bread. Are you the type that usually uses plain old sandwich bread? Then sometime you have to try using a loaf of Italian bread. You know, the kind with crusty edges and tenderly soft insides. It takes french toast from everyday to decadent.

Of course, if you really want to use regular sandwich bread, that's fine...just don't say it's my recipe ;)

(Think I'm being stuck up??....maybe so, but try it and you just might fall in love with it too!)

French Toast

Makes about 8 slices

1 egg

3/4 cup milk

2 T. butter, melted

2 tsp vanilla

2 T. sugar

1/3 cup flour

1/4 tsp salt

3/4 tsp. cinnamon (optional, I don't usually add the cinnamon)

An additional T. butter, for the pan

8 slices of Italian bread, sliced 1 inch thick

In a medium bowl, beat the egg.

Whisk in the milk, melted butter and vanilla.

Whisk in the sugar, flour and salt. Whisk well to help incorporate the flour.

At this point, you can add the cinnamon if you wish.

Slice the loaf of bread into 8 slices, about 1 inch thick. 

Yes. You must use Italian bread. Pleeeeease.

Melt one more T. butter in a large skillet. My 12 inch just fits all 8 slices.

Then dunk your bread. Maybe 8 - 10 seconds on each side. 

The staler the bread, the longer you should dunk to absorb the liquid.

Once butter is melted and pan is hot, arrange the saturated slices in the pan. After about 3 minutes, once the first side is golden and toasty, flip and cook for another 3 minutes or so. 

Tongs are really helpful for flipping and arranging.

Serve hot with real maple syrup.

Recipe from my momma.