Why does “eggs and toast” sound like dinner, but – even though it has the same ingredients – “French toast” doesn’t? We’re hoping to change that! Try using different kinds of bread but be sure the bread is at least one day old; if it’s too fresh, it won’t absorb the egg mixture.
kitchen gear
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Large mixing bowl
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Measuring cup
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Measuring spoons
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Fork, for mixing
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Large skillet
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Spatula
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Pot holders
Ingredients
- 2 large eggs
- 3⁄4 cup milk
- 1⁄4 teaspoon vanilla extract
- 1⁄8 teaspoon ground cinnamon
- 2 tablespoons vegetable oil or unsalted butter
- 6 slices day-old whole-wheat, oatmeal, or cinnamon-raisin bread
- maple syrup
Instructions
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Crack the eggs into the bowl.
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Add the milk, vanilla extract, and cinnamon and beat with the fork until combined.
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Put the skillet on the stove, add the oil or butter, and turn the heat to medium.
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Dip the bread, one slice at a time, into the egg mixture, coating both sides of each slice. If there is too much egg mixture on the bread, let it drip back into the bowl.
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When the skillet is hot, carefully add 2 slices of the egg-coated bread, and cook until golden brown on both sides, about 3 minutes.
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Repeat with the remaining bread. Serve right away drizzled with maple syrup.
Notes
OR ELSE
For a savory version, skip the vanilla, cinnamon, and maple syrup, and serve the French toast with salt, pepper, and a drizzle of olive oil. You can also try adding herbs and/or grated Parmesan to the egg mixture!
