Did you know that French Toast dates back to the Roman Empire? In French it is called "Pain Perdue" which translates to "Lost Bread". This is likely due to the fact that good French Toast starts with stale bread!
I like to use a shallow dish such as a pie plate to mix all my ingredients in. A 9x13 baking dish would also work well for this recipe. Sometimes when I am an ambitious lady I will mix this slurry the night before so that grumpy bear has less work in the A.M.. Hi, My name is grumpy bear. This is also a really great dish to get the kids involved in. Its fun to have them do all the mixing of ingredients and whisking is a kids dream come true. My oldest loves making anything in a mixing bowl, my cleaning lady (me) loves it a little less. 🤦♀️
Classic French Toast
Ingredients
- 8 Slices Bread stale is best but not necessary
- 1 tablespoon Ground Cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoon granulated sugar
- 1 teaspoon Pure Vanilla Extract0011
- 6 Large Eggs
- ¼ Cup Milk
- Butter, Margarine or Cooking Oil for the pan
Instructions
- In a shallow baking dish, mix the seasonings, eggs, milk and sugar. whisk until combined
- Add the bread slices being sure to flip them over a few times to ensure that the mixture is soaked in to each piece.
- In a medium heat frying pan or electric griddle cook each piece until browned. Flip and brown other side.
- Serve with maple syrup, berry syrup, dusted icing sugar or nothing at all!
Nutrition
I am a huge fan of interesting facts. Here are some fast facts about French Toast from tenrandomfacts.com visit them to read the remaining 6 facts.
French toast is a bit less simple than putting bread in the toaster.
- It is a bread-based food that is prepared using eggs and the technique of frying.
- ‘French toast’ is known by a variety of names including: German toast, eggy bread, gypsy toast and more.
- It is usually advantageous to use bread that is not fresh, despite its availability, as staler bread absorbs egg in a manner that renders it less flimsy, while thicker sliced bread is also less likely to break during the dipping stage.
- There is record of a recipe from the 300s or 400s AD
