FOOD + DRINK, RECIPES + menus | March 15, 2009

Making French Toast on a Sunny Sunday Morning

french toast recipe

For cooking breakfast, my husband and I each have our specialities. My husband is the specialist of eggs and omelettes. I prepare French toast, crepes or Belgium waffles. It is fun because this way, we take turns on cooking our Sunday’s breakfast.

This morning it was my turn. The sun was shining. It inspired me to take a picture before I made breakfast.

Kim’s French Toast Recipe

The secret of a great French toast is to use thick slices and to soak them well. I select the smaller mixing bowl where my bread slices lay down comfortably.

I prefer to use margarine to fry my French toast because it does not burned as easily. You can add oil to butter to get the same result.

Ingredients for a baguette:

  • 4 large eggs
  • 1/2 cup (125 ml) milk
  • 2 tablespoon (30 gr) sugar
  • Little more than 1/4 teaspoon Kosher salt – if you use table salt, 1/4 teaspoon is plenty
  • 1 teaspoon pure vanilla extract
  • 1 French baguette or a country multi-grain bread log (I often use muesli bread) – use what you need, a baguette can feed up to 4 persons depending on your menu and the appetite
  • 2 tablespoons margarine to pan-fry the French toast

Instructions:

  1. Cut thick slices the baguette at a diagonal angle (you wish for more bread surface).
  2. Put in a mixing bowl the eggs, milk, salt, sugar and the vanilla extract.
  3. Whisk everything for half a minute.
  4. Soak the bread slices well in the egg mixture by turning the bread of all sides
  5. Heat the margarine in a large skillet over a medium high heat. I often use a small and a large non-stick skillet to fry all the bread in a single batch.
  6. Fry the bread slices until golden brown on one side, flip with tongs and brown other side.

Served with authentic maple syrup or a freshly made jam that is still warm.

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3 Responses to “Making French Toast on a Sunny Sunday Morning”

  1. pretty much the same recepy as mine but I also add some cinnamon powder in the mixture… de plus, je n’ajoute pas le sucre dans la préparation mais une fois le pain doré prêt. Je le flip rapidement sur une trainée de sucre de canne :)

  2. I love french toast because it is so fast, but tastes like I took forever to make it. And my kids eat it up without the usual “pickiness” that often comes with food that isn’t just plain. Your recipe looks good, I will have to try it out.

  3. 3 At Home with Kim Vallee said:

    Hannah, keep me posted. I want to know if you like it.