|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!