This Eggy Bread (aka French Toast) is quite simple to make. If you want to make less or more servings, I typically eye-ball the ingredients and I use about 1 egg for every 2 slices of bread I need. From there, I whisk in enough milk to make the eggs a thin consistency. Then add in the other seasonings to your taste preference!
8 slices of day-old bread, I prefer Challah cut into thick slices
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
A pinch of salt
Unsalted butter for cooking
Maple syrup, fresh berries, or powdered sugar for serving (optional)
In a shallow dish, whisk together the eggs, milk or cream, vanilla extract, ground cinnamon (if using), and a pinch of salt until well combined.
Heat a skillet or griddle over medium heat and add a pat of butter. Allow it to melt and coat the surface evenly.
Dip each slice of bread into the egg mixture, ensuring both sides are well-coated but not soggy. Let any excess mixture drip off.
Place the coated bread slices onto the hot skillet or griddle. Cook for 2-3 minutes on each side, or until they are golden brown and crispy.
Remove the French Toast from the skillet and place it on a serving plate. Keep warm in a low oven if necessary.
Serve your French Toast warm with maple syrup, fresh berries, or a dusting of powdered sugar, as desired.
Depending on bread thickness, you may need more or less liquid ingredients. If using very thin pieces of bread, you will be able to dip and coat more slices. If using thick slices, you’ll likely get less.
Find it online: https://thesommchef.com/eggy-bread-aka-french-toast/