French Toast
Photo: jspatchwork, CC BY 2.0
French toast is a way of turning stale bread into a proper breakfast, which is how it got its older name, pain perdu, or lost bread. Dry slices soak up the egg and milk batter without falling apart, then brown in the pan while the center sets. Sturdy loaves such as brioche, challah, or sourdough hold their shape best, and the toast works with syrup, fruit, or bacon.
Instructions
Whisk the egg with the milk or cream in a shallow bowl, along with any of the optional flavorings you want to use. Use more milk for softer, less eggy toast and less for a firmer, eggier result.
Set a frying pan, skillet, or griddle over medium-low heat. Grease it with butter, margarine, or cooking oil. Gentle heat matters here, because a hotter pan scorches the outside before the center cooks.
Soak a slice of bread in the egg mixture until it has taken up most of the liquid, turning it so both sides are coated. Lightly toasted or stale bread absorbs the batter best.
Lay the soaked slice in the pan, and repeat with more slices until the pan is full or you have as many as you need.
Cook the bread, turning it once, until both sides are browned and the middle is cooked through.
Serve on plates with the toppings you like, such as maple syrup, fruit, whipped cream, or powdered sugar. For a savory plate, serve it alongside bacon.
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