French Toast

It's raining outside, and from the looks of it, it may be raining all day.  What to do?  I know...make a yummy breakfast of French toast.  The great thing about French toast is that it makes for a special breakfast without a lot of prep time or clean-up, unless you want to get fancy and make some sort of fruit stuffed French toast.  But that is for another day... 

Now I realize that the recipe for French toast is pretty basic, but I will admit that I have made some French toast in the past that really didn't qualify as anything special.  In fact, it wasn't very good at all. But this morning was different...and I even used plain old whole wheat bread!  I'm sure the French toast would have been a bit more scrumptious with some thick French bread or Challah bread, but I didn't have any...remember, it was a rain emergency!  Besides, I'd like to think my whole wheat bread brought this breakfast one step closer to qualifying as health food.  Right?   Anyway... I think the key to making really good French toast involves several steps, besides using a really good bread.  First, the outcome is better if the bread is a bit dry or stale.  Second, the egg mixture must be mixed really well, so you don't end up with egg-y bread.  Finally, let the bread really soak up the egg mixture--for at least 15 seconds per side.  It results in a softer, fluffier French toast.  Yum!

French Toast

4 eggs
1 c. milk
1 T. sugar
2 t. vanilla
1/2 t. cinnamon
1/8 t. salt
8 slices bread, preferably stale

In a shallow bowl, beat eggs well; add milk, sugar, vanilla, cinnamon and salt .  Soak the bread for 15-30 seconds on each side.  Cook on a hot, greased griddle until golden brown on both sides and cooked through.  Serving suggestions: powdered sugar, cinnamon-sugar, or butter and syrup.  Enjoy!