The formula is pretty simple: 6 eggs and about 1 cup milk make between 6 and 8 pieces of French toast, give or take, depending on how dry the bread is (and how much liquid it soaks up).
Here’s the secret, though: While the traditional topping for French toast is real maple syrup, the BEST topping evah (!) is to slather the hot pieces with butter, allow it to melt, and then sprinkle liberally with powdered sugar. The sugar melts into the butter, and the whole thing tastes like icing!
Try this version when you want superior French toast. It’s so easy that once you make it, you won’t need a recipe anymore. It will be second nature.
Fiori di Sicilia French Toast
1 cup whole milk
1/4 teaspoon Fiori di Sicilia*
6-10 slices bread
Heat griddle or large frying pan on low. (If it is nonstick, you may not need any grease.)
Pour milk into a 4-cup measuring cup. Add eggs, Fiori di Sicilia (*or substitute 1/4 teaspoon each orange extract and vanilla extract) and salt. Whisk well to combine. Pour into a rectangular baking dish (7×11-ish). Submerge two pieces of bread side by side in eggy liquid, moving them around with your fingers to make sure they are covered. After a minute or so, turn bread over by hand and submerge again. After about two or so minutes total in the egg bath, bread should be pretty soggy. If it isn’t (perhaps because it was very dry to start with), let it soak a bit longer.
If griddle is nonstick, you probably won’t need any grease. If it isn’t nonstick, melt a little butter on the hot griddle or skillet. Place egg-soaked bread on hot griddle (and immediately put two more pieces of bread into the egg wash, to keep your momentum going). Cook French Toast 1-2 minutes, and then, using a spatula, flip each piece over and cook another 1-2 minutes on the second side. Do the finger-poke test to make sure it is done – poke the bread with your finger and if it is squishy in the center, let it cook longer. If it is slightly firm, it is done.
Remove cooked toast to plate, and serve with real maple syrup or butter and confectioner’s sugar (as described above).
Serves 6-10 (depending on how much bread is used).
Note: I sometimes leave the bread out a few hours or overnight to dry it slightly if I know I am making French toast in the morning.
Almond-Scented French Toast
Sub 1/4 teaspoon vanilla and 1/4 teaspoon almond extract for the Fiori di Sicilia
You can make a large batch of this (double the recipe), and freeze it for quick breakfasts on weekdays. Simply make the French Toast and instead of plating it, place pieces on a rack to cool. When cool, stack the toast with a piece of waxed paper between each piece (so they don’t freeze together), place the stack in a zipper-top plastic bag, remove the air from the bag, seal and freeze. Be sure to label the bag. This enables you to remove the toast one piece at a time. Toast may be reheated in the toaster, toaster oven, or even carefully in the microwave oven.