French toast is one of those “Happy Foods” that bring a smile to everyone’s face. It’s that perfect weekend breakfast food that just makes you feel like you’re celebrating.
You probably have the basic ingredients — eggs, milk, sugar, butter, and bread – sitting in your kitchen right now. Add maple syrup and vanilla extract to your next shopping list and you’ll be ready to make French toast. (All sorts of different flavored extracts can be found near the spices/baking ingredients at the grocery store.)
Plain white bread is traditional, but you can also try using a braided bread (challah), croissants, whole-wheat and rye bread for French toast.
(For a quick review on measuring, check out my video on How to Measure Food)
The following ingredients are needed to make French toast:
2/3 cup of whole milk
4 large eggs
2 Tablespoons of sugar
1 teaspoon of vanilla
¼ teaspoon of salt
Using a shallow bowl whisk them together (or blend together with a fork).
The egg mixture should look like this before you start dunking the bread.
Dunk each slice of bread into the egg mixture just before you add the bread to the fry pan.
Make sure both sides are fully covered.
This step could take a little practice. Leave it too long and the bread disintegrates; not long enough, the bread doesn’t get coated.
Melt 1 1/2 Tablespoons of butter in a fry pan over medium heat. Add however many slices of bread fit in the pan without squishing everything together.
Cook the bread until it is golden brown and then flip it, preferably with a spatula. Let the other side cook until golden brown as well.
Serve it immediately with a dusting of powdered sugar or maple syrup.
P.S. I often get asked questions about the “Shelf Life” of foods. The USDA, a trusted source, offers some guidelines:
This general link to Safe Food Handling Fact Sheet from the USDA will lead you to several charts on food preservation including:
Food Product Dating
which includes things like
A “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires.
A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.
A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
Lastly, when in doubt, throw it out!
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