How to Make French Toast - Easy

1. Eggs (rule of thumb is one egg makes two pieces of French toast. I am making six pieces, so I am using three eggs)

2. Bread. I normally use sandwich bread, but you can also use french bread.

3. Milk

These last three ingredients are not totally necessary, but they do make it nicer if you have them on hand.

4. Vanilla extract

5. Salt

6. Pepper

Utensils necessary:

7. Oil/butter for the skillet (I know it's not a utensil...)

8. Bowl for mixing

9. Fork for mixing

10. Flipper

11. Skillet (I love cast iron)

One thing that makes this recipe so easy is that (besides eggs and bread), the ingredients can be tweaked to your taste.

Break the eggs into the mixing bowl. With the fork, beat the eggs until thoroughly combined.

Pour the milk. This is the ingredient that can definitely be changed to you. For a more eggy toast, use less milk, just enough to give some more fluidity to the eggs. For less eggy toast, use more milk. Personally I think the best French Toast is less on the eggy side so it doesn't taste like an egg sandwich.

Pour the milk in gradual amounts, beating with the fork. I add milk until it is a lemon yellow in color and an almost homogeneous (meaning the egg and milk are mixed almost completely together and you don't have big chunks of egg floating about). If you lift your fork the gooey of the egg should still be there.

Now add a dash of salt and pepper. Then add about a 1/2 teaspoon vanilla, up to a full teaspoon.

Turn the skillet to medium or medium low. Add oil (or butter) to the skillet. You want enough oil to have a puddle, but not a lake. That way your toast should not stick to the skillet. Place your egg mixture as close to the skillet as you can without risking cooking the mixture in the bowl. If you are cooking on an electric stove this won't really be an issue.

Grab a piece of bread and dip it face first into the egg mixture, completely coating it (if you don't want to use your fingers, use your fork). Flip the bread over and do the other side the same way. Don't take too long doing this because you don't want the bread to sit and get soggy.

Transfer the bread piece to the skillet. You can do this just by lifting it to the skillet using your fingers or the fork. Depending on the size of your skillet, you may be able to fit more than one piece, but make sure you have room to flip the bread.

As the toast cooks, occasionally lift the edge of it with your flipper. Once it has taken on a "golden brown" appearance, flip the toast over to fry the other side. This doesn't take long.

Once both sides of the toast are fried, remove them from the skillet with the flipper and place on a plate.

You can also use traditional, actual French bread to make your French toast!

Obviously, French toast is best served warm. It can keep if put in the fridge, but I wouldn't eat it past the second day just because it isn't very palatable after that.

Serve with butter and maple syrup. Some people may like jelly or jam on theirs, but I prefer a lot of butter with enough syrup to give it a sweetness.

This is a great item for breakfast or lunch, and it whips up fast.

I hope you enjoy your French toast! For your convenience, I have included the recipe on a document that you can print out.

Have a great day!