Morning · All year
French Toast
Egg and milk, soaked into bread that can stand up to it, cooked in butter until the center is hot.
25 minutes · Serves 6 · 6 slices
“In the morning, LORD, you hear my voice.”
Ingredients
- 3 eggs
- ¾ cup milk
- 1 tsp cinnamon
- ¼ tsp fine salt
- 6 slices of bread, a day old if you have it
- 2 tbsp butter, plus more as the pan needs it
Method
- 1
Whisk the eggs, milk, cinnamon, and salt in a shallow dish. Lay the bread in the custard for about 20 seconds a side. It should be soaked, not falling apart. A fresh soft loaf needs less time than a dry one.
- 2
Melt the butter in a skillet over medium heat. Cook the bread 2 to 3 minutes a side, until the outside is golden and the center is hot and no longer wet with raw egg.
- 3
Add butter as the pan goes dry. Do not crowd the slices. Hold finished toast in a 200°F oven while you cook the rest.
From the kitchen
- The sourdough sandwich loaf, sliced and dried an hour on the counter, is the right bread. A fresh slice turns to mush.
- If the outside is dark and the center is still wet, the pan was too hot. Lower it and give the next slice more time.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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