Breakfast is probably my favourite meal of the day. Breakfast can be sweet, savory or both! Before the COVID-19 pandemic, my partner and I would go out for breakfast once a week. Now with the ongoing restrictions, we have been making breakfast together before we attend our classes. I usually opt for this french toast recipe.
French toast is easily one of my favourite breakfast foods. It was such a treat when my mom made me French toast as a child. It became one of the first few things I learned to make.
I will always favor homemade French toast over the French toast you can get at a brunch place. At a lot of restaurants, the French toast is soft and has a lot of egg cooked onto the bread, and/or the flavor is compensated by syrup and fruit. What I like about my French toast recipe is that the toast is a bit crunchy on the outside and soft on the inside. Topped with sugar and cinnamon sprinkled all over, they are hard to resist!
What I love about French toast is the various kinds of toppings you can put on it. With endless amounts of topping combinations, your French toast can taste different every time!
At high heat, place oil (canola or vegetable) in a pan until it is about 1/4 – 1/3 inch deep.
In a shallow bowl, beat in eggs, milk, and sugar until well combined.
Dip toast bread into the milk and egg mixture until the bread is well coated. The bread should absorb the mixture, but the mixture should not be dripping off the bread. If so, scrape away the excess mixture to prevent “fried egg” on your French toast.
Make sure the oil is hot enough by dropping a tiny bit of the milk mixture with the tip of a fork into the pan. If the oil begins to bubble and sizzle, you are ready to put the bread in.
Place the bread into the oil, slowly pressing down the center of the bread with a spatula to ensure even browning.
Cook each side of the bread for about 2 minutes (more or less as required), until each side is golden brown.
Transfer the bread onto a paper-lined plate to absorb excess oil.
In a small bowl, mix sugar and cinnamon until well incorporated.
Sprinkle sugar mixture onto each side of the french toast.
Plate your french toast with your favourite toppings and serve!
Keyword French Toast
When I make French toast, I usually top it with fruit that is in season. It just so happens that when I made this recipe in November, pomegranates were in season and it was my first time having it on my French toast. It should come as no surprise that they were absolutely delicious!
