Someone commented about wanting to try "that recipe," which led to me leaving a long reply more-or-less describing my method, with footnotes. I am pasting it here, just because.
I can't really give you a recipe, since the process is something like
(1) Mix liquid in a broad, shallow bowl or pan: 2 eggs, beaten, and enough milka to look right, probably about as much by volume as the eggs, with a few milliliters of orange or vanilla extract if you feel like it.
(2) Heat frying pan over medium heat, and then melt some butter or margarine.
(3) Immerse slices of breadb in liquid until they are damp all the way through.c
(4) Fry over medium heat until light brown (maybe with some darker spots), flip, and fry until the other side is light brown.
(5) Remove French toast from the pan and serve with maple syrup (or jam, powdered sugar, or something if you don't like or don't have maple syrupd).
This is something I learned to cook very young, from my mother. There are probably a few dozen YouTube videos showing the process, which could be useful to give you an idea of what color the liquid should be, and maybe even how much milk to use per egg.
Two eggs worth of liquid was enough for French toast for two. If you're slicing the bread from a whole loaf, try for consistent thickness; you might want the slices slightly thicker than in a supermarket loaf of white or other sandwich/toasting bread.
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adrian_turtle pointed out to me recently that bread pudding resembles a baked version of this.
a. I use whole milk, but lowfat is fine. So is soy milk, if that's what you have. (Other nondairy milks would probably work too.)
b. Challah and white bread are traditional here, and I've had good challah from a sliced baguette. Whole wheat or multigrain might be interesting. I am dubious about using bread flavored with caraway, sesame, or other savory seeds, which is part of why we haven't had French toast lately: our current default bread is rye with caraway seeds.
c. Too much liquid and the pieces of bread fall apart; too little and they're dry in the middle and don't taste as good.
d. My father used to have his with just salt. I have Opinions on the matter of syrupe, but if you like agave, blueberry or strawberry syrup, or for that matter "table syrup" on other things you'll probably like them here.
e. I prefer dark maple syrup, the kind that used to be called "grade B" before someone convinced the FDA that it would be a good idea to label every grade of maple syrup "A" and distinguish them by adjectives describing the appearance. The "forte" (strong) syrup sold in Quebec markets in springtime is also very good.
I can't really give you a recipe, since the process is something like
(1) Mix liquid in a broad, shallow bowl or pan: 2 eggs, beaten, and enough milka to look right, probably about as much by volume as the eggs, with a few milliliters of orange or vanilla extract if you feel like it.
(2) Heat frying pan over medium heat, and then melt some butter or margarine.
(3) Immerse slices of breadb in liquid until they are damp all the way through.c
(4) Fry over medium heat until light brown (maybe with some darker spots), flip, and fry until the other side is light brown.
(5) Remove French toast from the pan and serve with maple syrup (or jam, powdered sugar, or something if you don't like or don't have maple syrupd).
This is something I learned to cook very young, from my mother. There are probably a few dozen YouTube videos showing the process, which could be useful to give you an idea of what color the liquid should be, and maybe even how much milk to use per egg.
Two eggs worth of liquid was enough for French toast for two. If you're slicing the bread from a whole loaf, try for consistent thickness; you might want the slices slightly thicker than in a supermarket loaf of white or other sandwich/toasting bread.
adrian_turtle pointed out to me recently that bread pudding resembles a baked version of this.a. I use whole milk, but lowfat is fine. So is soy milk, if that's what you have. (Other nondairy milks would probably work too.)
b. Challah and white bread are traditional here, and I've had good challah from a sliced baguette. Whole wheat or multigrain might be interesting. I am dubious about using bread flavored with caraway, sesame, or other savory seeds, which is part of why we haven't had French toast lately: our current default bread is rye with caraway seeds.
c. Too much liquid and the pieces of bread fall apart; too little and they're dry in the middle and don't taste as good.
d. My father used to have his with just salt. I have Opinions on the matter of syrupe, but if you like agave, blueberry or strawberry syrup, or for that matter "table syrup" on other things you'll probably like them here.
e. I prefer dark maple syrup, the kind that used to be called "grade B" before someone convinced the FDA that it would be a good idea to label every grade of maple syrup "A" and distinguish them by adjectives describing the appearance. The "forte" (strong) syrup sold in Quebec markets in springtime is also very good.
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I've successfully used nondairy milks but not lately. The idea is to make the eggs a bit runnier and easier for the bread to soak up, yes?
My mom always added a few spices: cinnamon & nutmeg, at least. Of course using raisin or other spiced bread works okay, too.
I don't see why savory bread wouldn't work. Maybe not with syrup, but it'd still be tasty. Savory bread puddings are totally a thing, AIUI.
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I use cinnamon sometimes, but Cattitude is less fond of cinnamon than I am, and the orange or vanilla extract blends in better than powdered spices.