Remember last week when we brought back Sunday lunch? Well, one of the great bonuses to Sunday lunch is that you can serve fancy sugary breakfast foods and no one complains. At our last Sunday Lunch gathering, we ate a lot of salad and fruit, half of a lemon meringue pie, and some scrumptious French toast.
French toast is one of those breakfasts that is a bit deceptive . . . it looks easy when you watch an expert whip it up. But when I first made it a few years ago it turned out soggy and gooey instead of cinnamon-y, crisp, and golden-brown and I began to wonder if I was missing some kind of insider information.
It turns out that I was indeed. A few years and a lot of batches have taught me the tricks of the trade. But I’ll save you the time and provide you with a quick, classic recipe that will carry you safely past any amateur mistakes.
Fabulous French Toast
A loaf (or half a loaf) of very dense, heavy bread. None of the sandwich bread stuff.
2 tbls butter
1 1/2 cup of milk
A sprinkle of cinnamon
A dash of vanilla (1/4 tsp)
REAL old-fashioned maple syrup, like this.
Thinly sliced strawberries
Slice the bread into thick slices, about 3/4 inch each. Select a large frying pan or panini pan. Turn the stove on to a medium-low flame and allow the butter to melt and spread over the pan while you whisk the egg, milk, cinnamon, and vanilla together in a bowl. When the pan is warm and the pan surface is thoroughly buttered, douse a piece of sliced bread into the milk-and-egg mixture and place it on the pan. Repeat until the pan surface is covered in bread slices. Turn the flame up to a strong medium.
Sear each side of each bread slice until the bread is a deep golden brown. Arrange on plates and sprinkle generously with powdered sugar. Top with sliced strawberries.
For expert tips on your next Sunday Lunch of French Toast, check out the following:
7 Most Common French Toast Mistakes from Bon Appetit
4 Tips from Mountain Mama
And a multitude of varieties from Food52.