I went to eat a bagel, discovered it was rock-hard, and decided that, instead of throwing it away, I would try to make French toast.
I didn't have a recipe or a plan, just some eggs and milk and stale bagels and cinnamon and it turned out perfectly.
Fast forward to Saturday. I wanted French toast. We had some bread that wasn't quite stale, per say, but you never really know, in Tulsa, if bread will go stale or moldy, and we were unlikely to eat it before it went whichever way it decided to go.
Anyway. I had this stack of bread, which the DDH obligingly dried out a bit in the toaster, and I panicked. "I can't remember what I did for the bagels. Those turned out so well. I don't want to mess up this bread. I wish I had written down the bagel-process. I need a recipe!"
The DDH rolled his eyes. "You don't need a recipe to make French toast. It's just French toast."
"That's what you say now," I said, "but you won't be so certain if I ruin it all and you have nothing to eat."
The DDH decided not to argue and went back to doing...whatever it was he was doing in the other room.
I looked up a recipe for French toast and promptly did almost nothing it said to do. Because that's how I roll.
And it turned out just fine.
This recipe is for all of you who don't really need a recipe for French toast, but want one anyway. Feel free to ignore everything it says. It's hard to go too terribly wrong with eggy bread.
Adapted from How to Cook Everything by Mark Bittman.
This recipe makes enough batter for eight slices of commercial sandwich bread, made moderately soggy. If you use more, thicker, or drier bread (or bagels!) you may need more batter; if you prefer less-soaked toast, you may use less.
BUT. Unless you are short on eggs, you should make more batter than you think you'll need, because everyone should at least once have the experience of eating leftover batter cooked into oddly-seasoned scrambled eggs. Your tastebuds won't know what to do with themselves.
|Eight slices o' bread.|
Add two cups of milk:
|See the yellow flecks suspended in the milk? That's what |
happens if you add the milk before beating up the eggs.
Add about 1 heaping tsp. of each to taste.
|The usual suspects.|
Other people like plain toast with a little egg glaze on it. De gustibus non est disputandum, as my dad always says.
Anyway, so if you're a Dipper, you want to heat your skillet, then dip your bread to your liking into the batter and toss it on the skillet right away.
If you're a Soaker (congratulations on your good taste), pile some bread in there and leave it to soak while you heat the skillet.
Meanwhile, heat a scant tablespoon butter or oil (a neutral flavored oil like coconut or canola, not olive oil, unless you want some really weird-tasting toast) in a large skillet.
Remember that this is egg soaked bread, so you do want the egg to cook all the way through.
Which, honestly, is nothing a little honey can't remedy.
|See how it doesn't brown evenly because there's not as much|
batter on the outside of the toasts.
|French toast with Michigan cherry butter.|