And not just any French Toast, but the most awesome French Toast.
Growing up, in my home what we got, which was good, was just beaten eggs with bread dipped into it and cooked on a griddle. Sometimes, the bread was broken into chunks and just stirred with the beaten eggs, then all at once was put on the griddle and cooked, occasionally stirred or turned to get it all cooked. The issue with *that* was that the eggs didn’t coat all the bread and some of the thicker chunks didn’t get fully cooked in the middle. Personally, I love runny eggs, especially as a French Omelette, although admittedly with a few less herbs than Julia uses. But when soaked with maple syrup, I find it to be cloyingly sweet and a little gross. Of course, I also do not like maple syrup on scrambled eggs, or even McGriddle sandwiches. Yuck. My brother disagrees with me, and he adored the chumps of french-toast-like-stuff we ate as kids.
I am more of a purest. I believe that you should make the French Toast in toast shapes, though I do add more than just eggs. I actually tried a few different recipes (few dozen?), and even tried winging it a bunch and just put whatever looked good into the bowl and mixed it up. It wasn’t bad, but it wasn’t awesome, either. We actually now go to the Joy of Cooking, that wonderful classic of American cooking. If you don’t have it, you should go get it.
Also? it is good with normal sandwich bread, but to reach awesome levels of goodness, you need a thicker bread, and it is even better if that bread is a little stale or dried out. We lay out the bread on a rack for a half hour or so before putting it in the custard, if we can at all stir up the patience for it. And for those super special occasions, we get a big pack of Croissants, cut in half length-wise, and use those. Awesomocity at it’s finest!
Really simple, too. Dump all the ingredients into a bowl, whisk them (with a fork or a balloon whisk), and dip the bread into them until well coated. Put it on a 325-350 degree griddle, flip them when the first side is golden brown, remove when the second side is golden brown. Serve with butter or syrup.
Oh, and don’t forget Croissants!
- ½ Cup heavy cream (or half and half, or whole milk)
- 4 large eggs
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 8-10 slices of bread (more or less depending on the type of bread used)
- Preheat griddle or pan to between 325-350 degrees (when drops of water dance and evaporate rather than just sitting there)
- Put all the ingredients, other than the bread, into a bowl and whisk it together.
- Dip slices of bread into the custard and onto the griddle. Turn when golden brown, remove when second side is golden brown.
- Serve with butter and maple syrup, or powdered sugar.