In our house French toast is usually a bed-time-snack meal. We normally have it when dinner has been skipped because of some activity or outing. The kids eat it like it is a pastry, which means they consume about as much as they can hold. Generally, the cook ends up serving up slices as fast as he can and then ends up with the two crusts of the consumed loaf at the end. I have found that a loaf of bread will barely feed a family of four. As to what kind of bread you use, that is up to you.
1 loaf of bread
4 cups milk
lots of butter
choice of syrup, jam, honey or cinnamon
Preheat skillet (or better yet, griddle) until you can feel the heat rising about 8 inches from the pan. Use medium to low heat, adjust as necessary. Crack eggs into a mixing bowl, pour in milk and whisk until eggs and milk are thoroughly blended, but not frothy (you can also use a fork for this operation). Put a small pad of butter on the skillet. When it is melted spread with a spatula. With forefinger and thumb, with pinky finger raised, dip a piece of bread into the mixing bowl, give it one shake and flop it into the buttered pan. Count to about sixty or until toast is done as desired, flip and count again. Remove with spatula, place on plate, serve immediately and repeat process until entire loaf has disappeared.
As for what to put on French toast, this is entirely a matter of taste. Most of my family likes cinnamon and sugar (about half and half). I prefer the old fashioned maple syrup. (I know people who like peanut-butter and maple syrup. I have tried it, and it's actually pretty good.)
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