Friday, January 23, 2009
This is my mom's recipe. She never measured it, and honestly I don't either, but just for you I actually measured when I made myself this hefty stack of French toast for brunch today.
Serves 2, takes about 10 minutes. You can double or quadruple this recipe with no trouble. If you start to run out of the eggy mixture before you're out of bread, add a little milk and whisk it in.
6 slices of wheat bread (or white)
2 tbsp milk
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 pinches of salt
2 tbsp butter for the skillet
1. Heat your skillet while you whisk together all ingredients except the butter.
2. Add about 1/4 of the butter to the skillet. It should sizzle and foam up a little. If it doesn't, wait another minute or two before cooking, and add more butter.
3. Dip a piece of bread in the egg mixture, covering both sides. Hold by a corner and let drip a little, then carefully place in the skillet leaving room for another piece. Dip and place another slice in the skillet.
4. After 2 or 3 minutes, lift up one corner with a spatula. If it is browned, flip both pieces of bread over and let cook for the same amount of time. You may want to add a little more butter when you flip them, I always do.
5. Repeat steps 3 and 4 until you've cooked them all.
6. Top with maple syrup, chopped nuts, sliced bananas, butter, powdered sugar, brown sugar, whatever you want. It's also really good without any toppings.