This weekend I made an old favorite, French toast. I remember learning how to make this in my 8th grade Home Ec class and it’s just gotten better over the years.
I rarely have a loaf of bread in my house (the 2 of us never eat it fast enough and it gets moldy) but I’ve been craving peanut butter on toast so I picked up a bag of Pepperidge Farm Oatmeal bread. I must warn you that bread is addictive. If I was doing this for a weekend brunch with friends I’d probably buy a loaf of French bread so I could cut thicker slices but for just the 2 of us on the weekend, regular bread was good enough.
4-5 slices of bread
Confection Sugar & Strawberries are optional
How I made it:
Preheat a cast iron skillet or a sauté pan on a medium heat. You can spray the pan with a non-stick cooking spray or use a bit of butter before you put the bread on. I really do love my cast iron griddle for making French toast and pancakes, it cooks them to perfection.
Whisk together 2 eggs and a bit of milk and sprinkle in cinnamon, sugar and nutmeg. I use a cinnamon and sugar blend but you can use 2 parts sugar to 1 part cinnamon when making this. Dip both sides of the bread in the egg seasoning mix and then sprinkle with additional cinnamon and sugar.
Place on your griddle/pan and cook each side until brown (the egg has cooked). Sprinkle with confection sugar and top with strawberries for a nice touch and then pour on the maple syrup.