In my house, Sunday is a the big breakfast day. It’s the only day that the family can take time to sit down and eat together, in the morning. I wish we could manage more than one day, but for now, it is what it is and I am thankful for that. We are working on slowing down our weekend and Sunday brunch is a great place to start.
It all started with the usual call or text from a family member wondering what was for breakfast? (big kid) and the infamous french toast is requested (big kid’s better half). If for some reason, french toast didn’t make the cut on our Sunday menu, I sad faces and tears to deal with (ok, there wasn’t any tears). So we now mark the day as our family’s national Pain Perdu day and there’s no question, french toast is being cooked . You can make it your national french toast day too if you want 🙂
We are french toast snobs (and maple syrup too)
Last Sunday, I started to make french toast and oh no!!! we were running short of maple syrup and though there’s so many other toppings that taste amazing on the toast, we love maple syrup first. Usually, we stock pile real homemade maple syrup from the sugar bush (my dad’s or a friend’s) but after rummaging through the pantry and freezer we were almost out. Making a trip into town to hit every single grocery store, convenience store and gas bar to find our beloved real maple syrup, we found everything else (I won’t mention any names) but they weren’t good enough for our french toast. Thank our lucky stars, the last gas bar had homemade maple syrup!!! It saved the day. We definitely take our french toast and toppings pretty serious around here.
Thanks, to those of you who have eaten my french toast, for the lovely compliments and for the ones who are asking for my recipe (which was just a matter of winging it until it tastes amazing), here you go!
Tips for cooking the best french toast
When making french toast, try to find day old bread, stale bread is better for soaking up the egg mixture without falling apart. What I use is the egg bread from our local Metro bakery that’s been marked down. I always buy the unsliced bread so I can slice it a little thicker and it makes a nice heartier slice.
I can’t tell you how many slices this recipe actually makes because it depends on the thickness of the bread but for me one recipe equals approximately eight slices of french toast.
Always make sure you preheat your pan and oil so the slices don’t end up oily, that’s not a bit appetizing. Use vegetable oil or canola oil if you can. They taste the best.
Adding white sugar to the dip mixture will give you a nice golden caramelized crust (and that’s to die for) but if you are off sugar, then don’t worry, you do not need it at all. It’s still very yummy without.
The ingredients you’ll need for this recipe
- day old unsliced bread
- cooking oil
- whip cream (that’s my daughter’s idea)
Basically what I do …
Is preheat the skillet and oil while I beat up the eggs, milk, sugar, vanilla and cinnamon. Slice the bread and dip each side of the bread until coasted with the egg mixture. I fry each side until they are golden brown. Then I serve the french toast with warm maple syrup. Oh, just to mention, we don’t use butter on top of the toast (I know alot of people like to) because it’s already fried and that’s enough fat and it’s so delicious you don’t need butter, really.
The cooked slices may be covered with sugar or sweet toppings such as jam, honey, fruit, or maple syrup, or served as a savory dish (skip the sugar) with ketchup or another sauce. Or you can dollop on whip cream like my daughter does. You can’t go wrong with french toast.
After enjoying a delicious Sunday breakfast with my family, I am ready to tackle my time and sanity savers for the week ahead.
I’d love to hear from you if you have tried my recipe for French Toast or what your favorite breakfast dish is. Leave me a comment below!
Hearty Country Style French Toast
Crispy carmalized edges is what makes this French Toast recipe the best I have eaten. Using the right ratio of eggs to milk and hand sliced bread is the secret to hearty, mouthwatering breakfast bread.
- 2 whole eggs, beaten
- 1 c milk
- 1 tsp. of vanilla
- 1/2 tsp. cinnamon
- 1 tbsp. white sugar (optional)
- cooking oil (to fry the toast)
- maple syrup
- day old unsliced bread (I use egg bread)
- Preheat skillet on medium-low heat
- Drizzle with cooking oil
- Beat the eggs, milk, vanilla, sugar and cinnamon together
- Slice bread to desired thickness
- Dip a slice into the egg batter
- Fry until golden brown and flip
- Serve warm with maple syrup or topping of choice