It was about 7:00 p.m. on a Saturday night, and I was on my last stop.
I’d been running errands, and shopping, all day. I was tired, my sprained ankle was hurting, and I just wanted to get home. As I hurried down the aisle towards a cash register the french bread caught my eye.
It looked so fresh and soft and golden and…
I couldn’t resist.
The next morning we enjoyed my favorite breakfast of french toast. I hadn’t made it in years, but it was like riding a bike…
I grabbed the eggs from the fridge and was reaching for the milk when I noticed the half and half hidden behind the yogurt.
“Let’s go with half and half,” I thought.
My daughter and her friend whisked together the ingredients. Then, dipped the bread slices into the mixture as I melted butter in the cast iron skillet.
Once some of the french toast was ready, the girls were suddenly off duty and enjoying breakfast. They were so excited about the toast that they didn’t even wait on the bacon.
I was still cooking, tending to the bacon and waiting on the last batch of bread to turn golden, when I heard,
“Miss Sharon this is so good! It’s better than my Mom’s.”
Then, my daughter chimed in, “oh my gosh, Mom. This is so good.”
By this time, Mr. Hines was eating too, and he echoed their sentiments.
I was one satisfied momma. And I’ll tell you what, as I took my first bite of that sweet, slightly crisp bread with syrup drizzled on top, I was a pretty dang proud momma, too.
I think the secret was the half and half and the cast iron skillet. I guess that’s two secrets, but I wouldn’t leave either one of them out. Anyway, here’s my french toast recipe.
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
- 1 loaf of french bread (cut into half inch slices)
- 3 Large eggs
- 1/4 cup half and half
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnammon sugar (I used McCormick's cinnamon sugar grinder)
- 2 tablespoons butter
- powdered sugar (for garnish)
Measurements on the half and half, vanilla and cinnamon sugar are estimates. Serving suggestion based on 1/2 inch slices, 2 slices per person.
|whisk eggs, half and half, vanilla and cinnamon sugar in bowl|
|dip bread slice in mixture, let sit just a few seconds, turn over and dip other side.|
|drain excess mixture off of bread and back into bowl|
|melt butter in cast iron skillet|
|once the butter is melted and the skillet is hot, place bread slices in skillet and brown for a couple of minutes, or until crisp and golden, on each side.|
|remove from pan and garnish with powdered sugar|
Serve it with a couple of slices of bacon, some fresh fruit and orange juice for a delicious meal.
See you in class,