Tuesday, April 3, 2012

French Toast on the Outer Banks

Morning through the screened bedroom window:  Currituck Sound before breakfast.

Promised but never realized. French toast -- the favorite breakfast of grandchildren!  

Here we were on the Outer Banks of North Carolina.  We had stale Italian Bread (courtesy of Ann-Louise and Joe) -- perfect for slicing for French Toast, fresh eggs (courtesy of Marash Boy), milk, butter/oil, sugar, but no vanilla!  How can we make French toast without pure Madagascar vanilla?  You make it for us, okay?

Here's the way.

Slice up stale Italian bread in 1 inch thick slices or use any sliced bread that has been sitting around for a while.

Beat 4 eggs with 2 tbsps. whole milk and 1 tsp. vanilla.

Cover bottom of frying pan with vegetable oil and a bit of melted butter and heat to bubbling. (If you use all butter, the oil will burn.)

Dip a slice of bread into the egg mixture, shake off the drippings and place bread in frying pan.  Let it sizzle for a minute (until it gets browned), turn it over, brown that side as well, remove onto paper towel or rack or directly onto a plate.  

Sprinkle French Toast with cinnamon and sugar (a la Grandma Jennie) or douse with pure Vermont Maple Syrup.  Enjoy!


  1. I wanted French Toast but I already had cereal. . . Your French Toast is the best! It must be the vanilla.

    1. Marko Pasha remembers....French toast was one of our staples for breakfast when I was a kid, pretty much as you describe it. It's not something that I would want to eat alot of today, but sometimes I feel nostalgia for it.I remember my delight when we got real, artisan maple syrup in Vermont, as compared to "Vermont Maid" (commercial) which we usually ate, and maple sugar candy. Maple sugar candy is something else that I wouldn't want to eat alot of today...sticky sweet!
      My real favorite for breakfast, and which I miss was scrapple,ground pork patty from the Amish country in Pennsylvania.