For three consecutive mornings now, we’ve been having french toast for breakfast. And nobody’s complaining! Hee hee! To think that before this french toast frenzy, I already turned a good number of bread slices into pudding! You can just imagine how much bread we had and actually consumed the last several days only because we didn’t want to throw any of it away.
My late Nanay (maternal grandma) made french toast a lot. She used pan de sal. Of coure, in those days, I didn’t know they were called french toast. To me, they were just pan de sal slices dipped in a mixture of milk, sugar and eggs. It wasn’t ’til much much later that I learned what they were called.
The reason the people I feed – that would be my family – love my french toast so much is because I use the exact same mixture that I use for my bread pudding. ;)
Here’s the recipe:
10 -12 slices of bread (maybe more!)
1/2 cup cream
1 cup milk
1/3 cup sugar
1 teaspoon vanilla (optional)
1. Break eggs into a wide, shallow bowl or baking pan; beat lightly with a fork. Stir in sugar, cream, milk and vanilla.
2. Heat griddle or skillet coated with a thin layer of butter or margarine over low heat.
3. Soak bread slices, one at a time, into the bowl or pan, and let the slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
4. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Transfer to a serving plate.
You can serve this with butter and syrup. But we just have our french toast as is. No butter and no syrup. It was cooked in a butter coated pan anyway! :) And it already has a sweetness to it.
Tomorrow, no more french toast for us. It’s about time we moved on to new breakfast fare. :D