French Toast

Page 177

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

I can never remember the right egg/milk ratio for french toast. This recipe uses 2 eggs and 1 C milk. I prepared it with the addition of vanilla (but not cinnamon or sugar)) and used older peasant-style bread. It turned out perfect, crispy outside, etc.

What I especially like about this recipe (and most recipes in this cookbook) is that several interesting variations are suggested at the end. I just made the standard recipe, but am intrigued by the offered variations.

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