French toast is ridiculously easy to make. And I would like to state for the record here that no one bothered to tell me this. To be fair, though, I’ve never been a huge French toast fan — I seem to be one of the only humans who isn’t in love with maple syrup, so that ingredient had sort of kept me away from the toast for a while. But I do like maple syrup in small doses, and I’m sure I will be using the stuff more now that I know how quickly I can whip up some French toast.
I pulled this recipe from Food52 (of course) and its title, “Bell-less, Whistle-less, Damn Good French Toast,” is apt. I added a few shakes of cinnamon and nutmeg to my batter, along with a pinch of salt, but you can go many different routes with this basic recipe. French toast is also a great way to use up nice bread — slice it up, throw it in the freezer, and have an awesome breakfast whenever your heart desires.
Damn Good French Toast (from Food52)
Ingredients (makes 3 slices):
- 1 egg
- 1/5 cup milk (cream is better, but milk was all I had. You can add more/less of this depending on how much batter you need)
- 1 1/2 Tbsp butter
- 3 Slices of bread
- Optional: cinnamon, nutmeg, salt
- Slightly less optional: maple syrup
If you’re using frozen bread, thaw it in the microwave for about 45 seconds. You don’t want to use a toaster, because then the bread won’t soak up the batter as well.
Whisk the egg with the milk/cream, then add in whatever flavorings you want — cinnamon, nutmeg, salt, vanilla extract, whatever your heart desires.
Add butter to a pan and set on the stove on medium high heat. Let the butter melt and spread it around the pan.
Take a slice of bread, dip it in the batter and flip so that both sides are covered, then add to the pan. Cook for about 30-90 seconds or until golden, then flip and cook the other side the same way. Once fully cooked, put the French toast on a plate to the side, and repeat this process with the rest of the slices (adding more butter to the pan if it seems low).
Once all of your French toast is ready, drizzle on some maple syrup and go wild with whatever other toppings you want (berries, bananas, jams, nutella, honey, etc.). Or stick to the basic maple syrup and enjoy.