Ingredients
Eggs - I like to use 1 egg for every 2-3 pieces of French Toast when I make it.
Nutmeg (powder) - the first of three ingredients that are on this list are some of the greatest aromas on earth to live for.
Cinnamon (powder) - the second great aroma.
Milk - Use whole milk if you can, but if you need to use 2% or less, you’ll be fine.
Vanilla Extract (pure) - the third great aroma on earth to live for.
Toppings - Aahh yes, this is where I (or you) can go ape nuts with this, and let me tell you, I have many a time.
You can add strawberries, blackberries, peach slices, banana slices, or my favorite “special” topping - which I’ll tell you more about later.
Maple Syrup - The pure stuff. I use the brand Spring Tree 100% Pure, All Natural maple syrup, grade A dark amber.
Whatever your brand choice, please use the pure stuff. It makes a big difference when you pour that warm syrup over those perfectly cooked juicy pieces of French Toast and oohh baby, . . . I better stop. I’m getting a French Toast fix right about now, so let’s move on.
Butter - We’re talking real butter here. But if you need to cut down on it, use the “lighter” butter.
Sliced Bread - My choice is the 7-9 grain whole wheat bread that are the soft slices. (I don’t like the
hard slices for this recipe.)
Sausage - This is optional. You can either have patties or links. It’s up to you.
Preparation
Get a medium size mixing bowl with somewhat of a flat bottom.
To make the batter, crack 4 eggs in the bowl and add the nutmeg and cinnamon. Use about 4-6 good shakes of each spice.
Add about ½ to ¾ cups of milk or more if needed and mix very well.
Add two good quick dashes of the pure vanilla extract and mix.
Cut any toppings you desire and put them to the side for now.
Use a 10-12 inch (or bigger if you’ve got it) non-stick skillet or fry pan and put it on a middle to high heat setting. If you don’t want the bread to cook quickly on the outside, leaving the inner portion of the bread to remain soft, then set your stove to a lower setting.
Coat the entire bottom of the skillet with butter.
Once the butter has melted and the skillet is nice and hot, start soaking the pieces of bread in the batter to your liking.
Drain excess batter from the bread, and put the pieces in the skillet and watch this new tasty breakfast treat come into fruition before your very eyes.
When all your slices are cooked to your liking, delicately place them on the plates that are graced to have such a noble breakfast resting upon them.
Heat your your warm amber sweet maple syrup and pour upon the slices, adding your favorite selected toppings that you pre-cut earlier.
Aahh, you thought I forgot about my favorite “special” topping I mentioned earlier. I did not, my curious friend.
- The finishing touch, the ultimate crown topping to this meal is 1-2 scoops of Haagen-Dazs vanilla ice cream per plate!! Nothing beats that brand of ice cream for me.
This is the time to shut off the TV, radio, computer and all that is around you in the world and eat with honored reverence my “Mom’s Saturday Mornings French Toast.”
And the cheering of the crowd swells as another touchdown is scored! Enjoy.
