Cook the Book: French Toast

French Toast

I will use almost any leftover bread for this recipe.  This is a good example of leftovers being better the second time around.

1 egg per person
1/2 cup milk per person
1 teaspoon sugar
1/8 teaspoon cinnamon
1/4  teaspoon vanilla extract
1/4  teaspoon rum – if it’s for grown ups
Butter for the skillet
3 slices day-old Crusty Peasant or French bread per person

Combine all of the ingredients except the butter and bread.  Mix well. Heat the butter on a griddle or skillet over medium heat. While the pan is heating, soak the bread slices in the batter (be sure both sides are coated) and immediately place the slices on the heated skillet. Cook until golden brown on the bottom, flip the bread, and continue to cook until the other side is brown. Set the toast aside on a plate in a warm oven and continue cooking until all the bread is gone.

Variations:

I often make a special French Toast with cream cheese and jam in the center of two slices of bread.  Here are my favorite combinations

Cranberry Bread

Marmalade

Cream cheese

Pumpkin bread

Cream cheese

French bread

Raspberry jam

Cream cheese