We had french toast occasionally when I was a kid, but I don’t really have any strong memories of it. It seemed like the thing to make the other day, though, and this recipe from Mollie Katzen’s Sunlight Cafe is one to build some memories around. (That’s a great book, by the way, full of absolutely wonderful breakfast recipes.)
Crunchy French Toast
3 large eggs
A pinch of salt
1/2 teaspoon vanilla extract
1/2 cup milk (possibly more)
A pinch of cinnamon (optional)
3 or 4 slices of bread
2/3 cup sliced almonds, rolled oats, or uncooked millet
Butter for the pan
1. Begin heating a griddle or skillet over medium heat.
2. Break the eggs into a pie pan, ad the salt, and beat with a fork until smooth. Beat in the vanilla.
3. Continue to stir the mixture as you drizzle in the milk and sprinkle in the cinnamon, if desired. When it is well-blended, place the slices of bread into the mixture, pressing them down with the back of the fork.
4. Let the bread sit in the egg mixture for about 2 minutes, then turn it over and let it sit for another 2 minutes. It should be soaked all the way through.
5. Spread the almonds, oats, or millet out on one or two plates. Lay the soaked bread on top and press gently until coated on the bottom. Turn the bread over and coat the other side.
6. Melt some butter on the hot griddle, then add the coated bread. Fry over medium heat for 8 to 10 minutes on each side, or until the coating is golden. (If it begins to brown too much or too fast, turn the heat down. It’s important that the French toast be cooked all the way through.)
7. Serve hot with the toppings of your choice.