Great Taste Coaster

So what do two people do with four loaves of bread? Apparently they open up How To Cook Everything and make some awesome French toast!

According to Mark Bittman, French toast is best made with Brioche, but I think it turned out perfectly fine using slices of the simple French bread boules that I made yesterday. The bread’s tough crust and firm interior kept it from getting too soggy after a dip in the egg mixture.

It’s notable that this recipe includes some vanilla extract. I’ve never used that when making French toast in the past, but it is supposedly a quite common addition. I’m now a big fan.

Mark Bittman’s French Toast

2 eggs
1 cup milk
dash salt
1 Tbsp sugar
1 tsp vanilla
1 tsp (or slightly more) ground cinnamon
Butter as needed
Slices of firm, crusty bread (stale bread works great)

Beat eggs very lightly in a large bowl and stir in the milk, salt, sugar, vanilla, and cinnamon. Dip bread slices in mixture (soak if you like soggy toast) and transfer to pre-heated skillet with melted butter. Cook until browned on each side, turning as necessary.

If you need to hold the toast for a while, you can keep it warm in a 200° oven for about 30 minutes.