I love french toast, but for some strange reason I’ve never used any really good thick bread for it. It’s always just the cheapo sandwich bread. Okay, well, wait, I actually know the reason for that. I normally only ever HAVE the cheapo sandwich bread.
But not today, I actually had a loaf of Rhodes bread (freezer section, you let it rise, you bake it, it’s awesome, they make great rolls too) that I had put in the fridge for fear that it would mold. So, it had gotten hard, perfect for french toast!
Ingredients: Eggs, milk, cinnamon, vanilla.
Dump them all in a flat dish and whisk away until everything is nice and mixed.
Slice up your stale bread and dip it into your egg mixture (being sure to turn and get both sides — this was a quick process so I didn’t get any photos of it. I had a little 3 year old and a 7 month old wanting to eat, so I just went quick).
Make sure to have a skillet sprayed and heated to medium high heat before you dip your bread, it really wants to soak up all of your egg if you leave it in too long.
Seriously just dip (in egg mixture), flip (to coat the other side) and drop (into preheated sprayed skillet)
After a few minute check to see if it’s perfectly browned. If it is, flip it over. Cook for another couple minutes, then slide out onto your plate.
Mmmmmm. Top with your favorites. Mine are creamy peanut butter and maple syrup.