FRENCH TOAST
4 servings
Whisk together in a shallow bowl:
- ⅔ cup (155g) milk or half-and-half
- 4 large eggs
- 2 tablespoons sugar (25g) or maple syrup (40g)
- 1 teaspoon vanilla or 1 tablespoon rum
- ¼ teaspoon salt
One at a time, soak both sides in the egg mixture:
- 8 slices white sandwich bread
Melt in a preheated nonstick skillet or griddle over medium heat:
- 1 tablespoon butter
Once melted, add the bread in batches and cook, turning once, until browned on both sides. Repeat with the remaining bread, adding more butter to the pan as needed. Serve hot. If desired, sprinkle with:
- (Powdered sugar)