The kids are off this week, so this means late lazy mornings with the occasional special breakfast. This morning, it’s French toast…or in French we call them ‘pain perdu’ (lost bread) because we traditionally use left over bread…the slices that have turned slightly hard at the end of the week.
If I don’t have hard bread (because we decided to visit the ducks and geese at Miramar lake for example), I will toast what I have and let it cool and harden before I use it.
milk (enough to fill the plate)
sugar (about 2 to 3 tablespoons. regular or confectioner. confectioner sugar will be absorbed faster by the milk though)
vanilla (2 to 3 tablespoons)
eggs (3 to 4)
Some people mix everything together. I don’t. In a soup plate, I mix milk, sugar and vanilla (yes, I like vanilla. I put it everywhere.). I pass the plate in the microwave for 1 minute to warm it up (this helps with melting the sugar in the milk)
In another plate, I scramble the eggs.
Put some oil in a frying pan. The oil must sizzle a little before you add your first french toast on it. So while it’s warming up,
take one slide of bread, dip it in the milk mixture first (not too long or the bread will fall apart), and then dip in the egg mixture enough to coat it on both sides.
Put in your frying pan. Lower the heat to low, fry for a minute, then flip the toast to cook on the other side.
Voila. I like mine just like that, or with some honey on them. My kids like to smother them with maple syrup, my parents like to add some butter on them, a friend of mine will sprinkle cinnamon powder…