French Toast

Updated, from the recipe archive. Originally posted Aug, 2003.

Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, that has to be one of our favorite breakfast dishes. It works best with several day old French or Italian loaf bread, thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when

soaked in the egg milk mixture. Many folks serve with powdered sugar; I believe there is adequate sugar in the maple syrup, so I don’t add more. One of my favorite variations, the view of which I picked up from The Silver Palate Cookbook 20 some odd years ago, is to add some orange zest, and a bit of Triple Sec orange liqueur to the batter for additional zing.

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