In Food

Perfect French Toast Processed with VSCO with a6 preset

prescription drug neurontin 600 mg I love making french toast! I used to make it all the time when my girls were smaller.  I was feeling nostalgic this week and whipped up a batch.  I really think I have crafted the perfect french toast recipe!  Stale bread is truly the secret!

Perfect French Toast

stale french baguette (I like the really thin ones, they make perfect little french toast medallions, and you can cook up about 8 at a time in a decent sized skillet)

2 eggs

1/2  to 3/4 cup whole milk

1/2 teaspoon cinnamon

dash of vanilla extract

Slice the baguette on the diagonal in to 1 1/2 inch thick slices.   Set aside.   It should be really dry and hard.

Whip eggs and milk together together with whisk, add vanilla and cinnamon and combine well.  Dip the bread slices into egg/milk mixture.  Let them set in the egg mixture for 2 to 3 minutes turning to coat each side. You really want them to soak up all that delicious egg/milk mixture.

Cook the french toast in a greased skillet over medium high heat 3 to 4 minutes per side (depending on your stove top).  You can use butter to cook your french toast, but you must be careful of the heat.  Burnt butter is never popular.  I like to use a mixture of canola and olive which you buy in most grocery stores.

The best part!  Toppings!!  Use whatever strikes your fancy.  My favorite is a little powered sugar, a drizzle of maple syrup, and fresh banana slices (pictured above).