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4 egg yolks, 1 cup of milk, 1 tsp. vanilla, sprinkle of cinnamon, whisk together in a shallow dish and dip, semi dry bread into the mixture then fry in skillet with melted butter.
I do this very similar except I use the whole egg.
I agree with these posts. Use stale bread if possible, add vanilla but no sugar to the egg milk mixture, and have the skillet or griddle hot enough that a drop of cool water goes immediately to a small ball. Have the bread covered with the egg mixture, and then place on hot griddle.
Turn once.
Enjoy.
I don't measure my ingredients. I simply crack a few eggs into a container, add some milk and vanilla, and mix. I like my mixture very eggy.
When I make French toast I use this recipe, but instead of dipping one at a time I just pour the mix over the slices spread out in a jelly roll pan. One by one when I take them out I press one side into chopped pecans and place on the buttered griddle.
In addition to stale bread, don't forget that the bread is supposed to sit in the custard (egg/milk) mixture overnight in the refrigerator. Alternatively, you can let the custard sit in the refrigerator overnight and then use vacuum-seal containers to allow the bread to absorb the custard in minutes rather than overnight.
Typically it's easier to let it absorb in the refrigerator overnight so that in the morning the preparation is a piece of cake.
I would appreciate a short recipe. I hope it can be made with whole wheat bread because that is what I use.
That is one thing I have never done really well, but I have learned thick slices of bread work best and don't skimp on the oil. I have learned over the years adding a little flavoring, either almond or vanilla gives it a real punch and the older the bread (as long as it isn't moldy yet) keeps it from being soggy. Good luck, now I know what I am going to make one day soon.
In addition to stale bread, don't forget that the bread is supposed to sit in the custard (egg/milk) mixture overnight in the refrigerator.
Irrrkkk. Personally I would never do this, and I've never seen a recipe that calls for doing it.
For one thing, it does not appeal to me to have a raw egg mixture sitting around overnight, even if it is in a refrigerator. For another, I can't fathom what purpose it would serve. You don't want the bread falling apart.
If the bread is good and dry, it really only takes a few minutes to soak through when placed in the mixture.
break an egg into a shallow bowl and pour a little milk into it, then beat it altogether. salt and pepper... put some butter (oleo) in a skillet and when it's hot, have the bread covered on both sides with the egg and put it in the skillet. Cook until brown on both sides. It won't take long.
wow, you are sure telling your age or something: I haven't heard margarine called Oleo for 20 years or more. In fact I doubt Oleo is even on the market: maybe it is..
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) keeps it from being soggy. Good luck, now I know what I am going to make one day soon.
