Plate of French Toast & Blueberries
(click to enlarge)

French Toast


Euro / American
Makes:
Effort:
Sched:
DoAhead:  		 2 brk
**
15 min
No		 An easy breakfast that's been well liked for centuries, and a good way to use up yesterday's bread. French Toast is not at all specific to France (see History).




2
1/2
1/2
4 to 6
-------
tt
tt

t
c

---


Egg, L or XL
Salt
Milk (1)
Bread Slice (2)  
-- Serve with
Butter
Maple Syrup
Fruit
Make:   -   (15 min)
  1. Beat together Eggs and Salt, then beat in Milk. Pour out into a shallow dish that will easily fit the bread slices.
  2. Heat a thin coating of Butter in a skillet or griddle over medium-low heat.
  3. One at a time place Bread Slices in the Egg mix and let soak for about 2 seconds, then turn over for a second or so more. Do only as many as you will fry at one time and get them in the skillet quickly. You can pass them directly to the pan or hold them on a plate for a couple minutes.
  4. Transfer to the skillet and fry slowly over rather low heat until lightly browned on one side, then turn and do the other side.
  5. Some recipes sprinkle the finished toast with cinnamon and sugar.
  6. Serve hot with Butter and/or Syrup. Garnish with fruit if desired. A dollop of yogurt with the fruit wouldn't hurt either.
NOTES:

  1. Milk:

      Alternatively this can be half and half for a richer toast.

  2. Bread:

      White bread is generally used, with the crust left on. Day old bread is better than fresh. This recipe will make 4 to 6 slices depending on size and other factors.

  3. History:

      In England, this recipe is called "Poor Knights of Windsor", and the name "Poor Knights" was used in German and Scandinavian languages from the 14th century. The earliest recipe is from Apicius, somewhere between the 1st Century CE and the fall of the Roman Empire. Tailivent offered a recipe named "Tostées Dorées" in the 14th Century. Today it is called "Pain Perdu" (lost bread) in French, referring to otherwise unusable day-old bread. In France it is rarely served as a breakfast dish. This recipe became well known in North America under the name "French Toast" from being featured in railroad dining cars in the early 20th century.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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