Tobys French Toast Recipes

EASY FRENCH TOAST

Steps:

• Beat together egg, milk, cinnamon, vanilla and salt.
• Heat a lightly oiled skillet or griddle over medium heat.
• Soak bread slices in egg mixture for 20 second on each side, or until thoroughly coated. Cook bread until both sides are lightly browned and crisp. Serve hot.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

FRENCH TOAST

Steps:

• Whisk together eggs, milk, sugar, and salt (as well as the optional vanilla extract and cinnamon, if using) in a medium shallow bowl until the mixture is fluffy and light in color.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3 to 4 seconds per side. Don't let the slices sit too long; they will turn soggy and fall apart.
• Once butter is melted and bubbling, add 3 soaked bread slices to hot pan and cook until golden brown, or about 1 1/2 to 2 minutes. (There may be some spots that do not brown; that's normal.)
• Flip each slice, and cook until gold brown, or about 1 1/2 to 2 minutes. Repeat with remaining butter and egg-soaked bread. Serve hot with toppings of choice.

BASIC FRENCH TOAST

Steps:

• Beat eggs in a shallow bowl. Add milk, vanilla, and cinammon sugar, and beat until frothy.
• Soak each slice of bread in the egg mixture, first on one side, then the other.
• Cook both sides in a greased non-stick skillet until golden.

TOBY'S FRENCH TOAST

Steps:

• Whisk cream, eggs, and salt until well combined.
• Don't omit the salt unless you just can't have it.
• Likewise use whole eggs for at least part of the batter unless you just can't tolerate them.
• Pour egg mixture into a plastic bag, and add the bread slices, one at a time, turning each one to coat well with the egg, before adding the next.
• Squeeze out air, seal, and turn and gently knead to distribute the egg mixture.
• Refrigerate overnight, gently turning bag several times.
• The bread is very fragile by the time it soaks up most of the egg.
• If you are cooking for a crowd, double or triple the recipe, but divide the egg batter and bread, and store in separate bags, or the bottom slices of bread will turn to mush!
• When ready to cook, prepare meats before starting to cook the French bread, and keep them warm in the oven.
• Heat butter or oil in a grill or large skillets over medium heat, and remove bag from refrigerator.
• Use a pair of spatulas to carefully transfer bread from bag to grill; as noted before, it is fragile.
• Cook on first side, disturbing as little as possible, until golden brown, turn, and cook on the second time until nicely browned.
• If you are worried about undercooked eggs, reduce heat to medium-low after turning, so the centers get a little more done.
• Personally, I don't bother after eating over-easy eggs for 55+ years without a single problem, but my wife is a fanatic on the subject.
• Serve with desired accompaniments.
• It's best with warmed maple syrup and/or honey, chilled or room temperature jelly and/or jam, and cold butter, sour cream, and/or butter Notes: Try to cook all of the bread at one time.
• It's really at it's best straight off the grill; use multiple skillets or grills if necessary.
• In spite of this, it makes very good leftovers; just let cool, store in a plastic bag, and refrigerate.
• To reheat, warm in a skillet or in the microwave.
• It makes a great quick snack or impromptu meal.