Mom's French Toast

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Growing up and to this day, this has to be our favorite breakfast ever!  My mom wouldn't buy syrup because it wasn't a natural sweetener (usually made with high fructose corn syrup) and real maple syrup is expensive.  BUT, I promise if you try your french toast this way, you will never want it with syrup again!  My kids love it and I actually got up early for work a couple of weeks ago to make this for some of my co-workers, everyone loved it.

My favorite piece is the end piece (the heel).  I always cook it last and pour the last bit of egg mixture on it.  It takes a couple more minutes to cook because it's so saturated.  It's worth the wait because it tastes like bread pudding...yummy!

Serves 4, 3 pieces each (more or less)

INGREDIENTS

6 eggs
1 C milk
1/4 C brown sugar
dash of salt
1/2 tsp vanilla
1 tsp cinnamon

12 slices Texas toast or heavy bread
butter
brown sugar

DIRECTIONS

Heat a griddle or large frying pan on low-med heat.

In a deep square or rectangular container (that will fit a slice of bread), beat first 6 ingredients together with a fork or whisk.

Drop a tablespoon of butter in the heated pan and spread around.  Dip a slice of bread in the egg mixture, quickly dredging both sides.  Do not soak or your bread will likely tear and/or burn before the center cooks.

Place the dredged bread into the pan, fit as many slices as you can.  Cook until med brown then turn over, about 2-3 minutes.  If it browns too quickly, lower the heat.  Cook the other side till med brown. The center should firm to the touch.

Place a slice of cooked french toast on a plate or serving tray, top with a pat of butter and sprinkle with brown sugar. Place the next slice on top and repeat making stacks of 3-4 slices.  This process helps the butter and sugar melt making an irresistible caramel syrup.

Eat hot, syrup is not needed as long as you top with the butter and brown sugar.

 TIPS
  • Top with sliced banana to simulate bananas foster.
  • Use honey wheat or oatmeal bread
  • Use the end piece of loaf as the last piece, with the end side down, pour the remaining egg mixture onto it.  Cook longer since it will be the wettest.  It will be the best piece of all of them...a treat to the cook for their hard work.
  • You can substitute the milk with almond milk or other milk substitutes, but I would use the unsweetened, plain version.




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