French Toast has always been a great favourite in my home; especially with my brother who has a sweet tooth. As a breakfast item, the French Toast is easy to make in large numbers and requires no great preparation.
A bonus is that with the egg batter left over at the end, we can make a “sweet omelette.”
Time: 30 minutes
- Eggs – 1
- Milk – 1/4 Cup
- Sugar – 4 tsp (or to taste)
- Vanilla Extract – A Couple of Drops
- Bread Slices – 4
- Butter – 1 tsp
- Dissolve the sugar in milk.
- Add the egg to the milk and whisk till it is well-incorporated.
- Add the vanilla essence and mix well.
- Dip two bread slices in the egg mix till they are covered.
- Wait for a minute and turn them over.
- Wait for another minute.
- Heat a flat pan and add 1/4 tsp butter.
- Wait till the butter melts and spread it evenly across the pan.
- Remove the bread slices from the egg mix and place them side-by-side on the pan.
- Over low-medium heat, cook till the side of bread touching the pan just starts to turn brown.
- Flip over and cook till the second side starts to brown. Add a bit of butter, if required.
- Repeat with the other two bread slices.
- Serve hot.
- The batter contains sugar, so cook on low-medium heat only. If you cook on high heat, the sugar will cause bread to brown and burn but the insides will remain raw.
- You could add some cinnamon powder instead of vanilla.
- If you have any egg mix left, make a small sweet omelette out of it. The kids love it!