WordPress will not load the gorgeous image of the finished product!
If you plan ahead, you can delight the people who put their toes under your table with a “fancy schmancy” meal, even if you are just learning to cook!
French Toast is fun, filling and fabulous. It is easy to make, pretty to serve, and it is satisfying in the way of comfort food..
Mother Connie put several slices of bread into a 8 X 8″ casserole dish and covered the bread with a mixture of 2 beaten eggs and some milk–enough to cover the bread. It went into the fridge to hang out til morning.
*There is a great image of these slices, soaking. Alas, it won’t load! argh
You can use a lightly greased skillet or a griddle, depending on what you own and how many mouths you’ll be feeding. We use a griddle, with the temp set at 350*- but when I turn on the griddle I also set the oven to 2oo*.
The bread soaks up the milk and egg mixture. I place each slice on the very lightly greased griddle and let it brown nicely before I turn it. When each slice is browned on both sides and removed from the griddle, it goes onto an oven safe platter or casserole dish. These freshly done slices get to lounge in the oven for about 8 to 10 minutes. This allows a nice crust to form and make them crisp. **This is how it’s done in high end eateries!
When it comes out of the oven, you can dress it up with a very light sprinkle of powdered sugar. I use my flour sifter.
We like to top our French Toast with honey or home made syrup. Sometimes we put a few berries on the top or maybe a slice or two of peaches. Our favorite bread to use is Lithuanian Sourdough Rye because it is a heavy bread but any bread will do.
Here’s how to make the syrup. Once you make this you will never buy commercial syrup again.
The image of the syrup in the cutest pitcher ever will NOT load! *argh!
Home Made Syrup
Into a heavy saucepan put
2 cups sugar
2 cups water
dash salt
Bring this to a rolling boil and make sure all the sugar is dissolved. Remove from the heat and add 2 – 3 teaspoons maple flavoring. Pour the syrup into a pitcher or bowl with a serving spoon. Pour any leftover syrup into a jar. I store syrup in the kitchen cabinet.
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