Recipes: Truthspew's Rockin' French Toast

Ok, so for years I tried perfecting it. I finally have it to the level where it works. Here goes:

1/2 to 3/4’s of a Loaf of French Bread, sliced 3/4″ to 1″ thick on the bias. You get anywhere from 14 to 17 slices out of this.

For the batter:

5 eggs
8 to 12 tbsp of sugar
1 tsp vanilla extract
1 pinch salt
1 tsp cinnamon (Keep it around for later to dust the french toast sides)

Whisk the above ingredients together. Using a fork puncture the bread slices, 3 or 4 per slice. Then drop sliced bread into batter in batches. Wait 3 or so minutes, dust with cinnamon then flip the bread and wait 3 minutes again.

In a non stick pan, melt about a half tablespoon of butter (one for each batch) and drop in (cinnamon side down) the battered slices. Life pan off the heat. Return to heat and check underside. If they’re close to being done dust exposed top with cinnamon. Then flip them over.

It’s pretty much a visual thing to see if they’re done. Keep flipping them until you get the color you want (Note, if they turn black you’ve botched it!)

The sugar is the key here, it caramelizes with the butter and heat. Delicious!You don’t need to butter em’ when they come out of the pan, just give them a healthy dose of syrup.

Decadent yes, but it’s worth it.

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