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, this has to be one of our favorite breakfast dishes. It works best with several day old French or Italian loaf bread, thickly sliced.
- 4 eggs
- 1 teaspoon sugar, optional
- 1 teaspoon salt
- 1 cup milk
- 10 to 12 slices white bread
- maple syrup or other syrup
- Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.
- Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
- Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
- Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.