Did you know that when you make French toast, that “batter” is actually called custard and not batter? Did you know that nobody is sure where the name French Toast came from. It did not come from France. There are some thoughts that the French baguettes were used as the bread and that is where the name came from.
There are two secrets to making French toast.
First is the custard, will taste much better if you make the night before and let it sit in the refrigerator overnight.
The second is you want to use stale bread. If you use fresh bread, you will end up with a soggy mess. You can either use old bread, leave a loaf open and exposed to air overnight. I usually turn the toaster to the lowest setting, toast as many pieces as needed and then let them cool.
I double this recipe and can usually make enough to serve my family of four. As it is written, it will make enough for two people.
2 eggs, beaten
½ cup of milk
3 Tablespoons of flour
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 teaspoon vanilla extract
6 slices of bread
Powder sugar, sifted
Directions:
In shallow bowl beat eggs
Add milk, flour vanilla and spices to the egg.
Beat until combined
Cover and refrigerate over night
Heat skillet or griddle over medium heat, when hot spray with pam cooking spray
Dip one slice of bread into the batter, making sure to coat each side.
Drop bread on to hot pan (you can add as many slices that will fit)
Cook about 2 minutes on each side until golden in color
To serve:
Slice each slice in half across the diagonal and arrange six slices per serving on plate, sprinkle with sifted powdered sugar.
Can be served with butter, syrup or jam.
