French toast has to be the ultimate comfort food. Drenched with butter and maple syrup, served with bacon, we associate it with leisurely weekend meals with the family. What mom made to give us a wholesome treat.
The choice of bread is important. I’ve been experimenting. Brioche is perhaps too light and eggy; challah holds up to the batter better. Or a good no-longer-fresh baguette. But I also enjoy making it with grocery-store oatmeal bread for a bit more texture.
Cider House French Toast
Slice up (or lay out pre-sliced) bread first, to give it a few minutes of air exposure and dry out just a bit. Then whisk all the following ingredients in a bowl with a fairly flat bottom to make it easier to dip the bread slices.
Beat well:
- 4 eggs
- 4 T cream, half and half, or milk
- 2 t cinnamon
- dash nutmeg
- splash vanilla
Pre-heat your hot surface, preferably a non-stick electric griddle, medium hot. Hotter than bacon, less hot than pancakes. While I like to cook pancakes on a dry griddle, French Toast prefers to fry in a little oil, particularly bacon grease.
Dip the bread in the batter. Soaking is not necessary. Place on griddle. Turn once.
Go fancy: Sprinkle with confectioner’s sugar and a few berries. Top with butter. Then consider a delicious non-maple syrup for a change. Boiled cider/apple syrup is available at some specialty produce stores for a distinct apple flavor. Or go bold, with elderberry syrup!
