I like using whole wheat bread for French Toast because I think the texture is better than using white bread, but you can use any bread you'd like. Make sure that you let the bread stand in the egg and cream mixture for a minute so it becomes saturated. The liquid will make the bread puff up slightly as it cooks, and the interior will be creamy, with a delicious browned crust.
An electric skillet is ideal for this recipe, but you can also make it in a skillet on the stove top. Put a large skillet on the stove and turn the heat to medium. Add butter and let melt; the butter should sizzle and some foam should form. Add the soaked bread and cook, without turning, until the bottom is browned. Then carefully turn the bread and cook it on the second side.
French toast should be served with powdered sugar, jam, and maple syrup. Offer orange juice, milk, and coffee, along with some crisp bacon or tender sausages, for the perfect breakfast or brunch.
- 12 slices whole wheat bread
- 4 eggs
- 1 cup half and half
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 tablespoons butter
Combine eggs and half and half in large, shallow bowl. Beat well to combine; stir in salt.
Soak bread in this mixture for 1 minute on each side, turning once, so the bread absorbs some of the custard.
Heat electric skillet to 350 degrees F, or heat a large skillet on the stovetop for a few minutes.
Place about 2 tablespoons of butter in the skillet so it melts and coats the bottom.
Lift the bread out of the custard mixture and let drain briefly, then place the bread in the skillet.
Cook the bread over medium heat, turning once, until golden brown on both sides, about 5-8 minutes. Serve immediately with powdered sugar (my favorite), jams, and maple syrup.