Modestly, I am the french toast master, at least according to my kids. This morning I am teaching my friend, Mary Kay, how to make my version on Sunday heaven. Here's the ingredients for two servings:
- 4 eggs
- 1/3 cup milk
- 1/4 cup orange juice
- Pinch of Nutmeg
- Bigger pinch of Cinnamon
- 6 slices (1 inch) of yesterday's french bread (DO NOT use wonder/sandwich bread, please!)
Crack the eggs, add the milk, juice, spices, and whisk briskly to break up the egg yolks
Dip the bread slices into the bowl of batter then place in a pan. Pour extra batter over the bread and let it sit for at least 30 minutes so the bread can absorb the egg mixture. Turn a couple of times. You'll be surprised how much liquid the french bread soaks up in an hour.
After a good soak, the bread is ready to go on the griddle. My favorite is the
Bethany Griddle, which has been used by Minnesotan and Wisconsinite Norwegians to make lefse for generations. Bring the griddle up to 375 degrees. I put butter on the griddle right before I put the bread on.
At the same time, warm the maple syrup, and I mean the real stuff, not the colored corn syrup type that heats in the microwave.
The french toast takes about 4 minutes on each side and a minute or two on the edges to really cook the toast pieces nicely.
The finale includes sprinkling powdered sugar over the toast for a pretty presentation. I put little pieces of butter on top of each piece of toast.
For extra rich french toast, you can use half and half instead of milk. You can also add a shot of Grand Marnier for a real treat. But try this version first, it's wonderful. Mary Kay says the toast was "delectable and amazing".
Modestly, I am the french toast master, at least according to my kids. This morning I am teaching my friend, Mary Kay, how to make my version on Sunday heaven. Here's the ingredients for two servings:
Crack the eggs, add the milk, juice, spices, and whisk briskly to break up the egg yolks
Dip the bread slices into the bowl of batter then place in a pan. Pour extra batter over the bread and let it sit for at least 30 minutes so the bread can absorb the egg mixture. Turn a couple of times. You'll be surprised how much liquid the french bread soaks up in an hour. 
After a good soak, the bread is ready to go on the griddle. My favorite is the Bethany Griddle, which has been used by Minnesotan and Wisconsinite Norwegians to make lefse for generations. Bring the griddle up to 375 degrees. I put butter on the griddle right before I put the bread on.
At the same time, warm the maple syrup, and I mean the real stuff, not the colored corn syrup type that heats in the microwave.
The french toast takes about 4 minutes on each side and a minute or two on the edges to really cook the toast pieces nicely. 
The finale includes sprinkling powdered sugar over the toast for a pretty presentation. I put little pieces of butter on top of each piece of toast. 
For extra rich french toast, you can use half and half instead of milk. You can also add a shot of Grand Marnier for a real treat. But try this version first, it's wonderful. Mary Kay says the toast was "delectable and amazing".
The term "Master" does not begin to describe Rylee's proficiency with this Sunday classic. Boy ,my kids are in for a real treat!
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