It’s funny how a blog friend of mine, Jenn, made french toast when she got back from her vacation, and here I am making french toast just before I’m about to leave for mine. This isn’t any monumental move, just a ridiculously long road trip that will occupy my weekend. It’s 1:00 AM and we’re leaving at 3 o’clock. Sleep isn’t an option if I want to stay ‘sedated’ throughout the trip. Road trips and I, don’t mix.
I’m not a breakfast person, and when I do get to enjoy a good breakfast, I would usually go for the classics: fried rice and fried processed meat. Delicious. It’s been ages since I made french toast, and I forgot how heavy, luscious and filling a single slice can be. I had two, or three. With maple syrup, because Molly Wizenberg says so. After a few forkfuls drenched in golden sauce, I don’t think I can have it any other way. The really fat kid who used to make french toast every Saturday is back, hungrier than ever.
A bad habit: we buy more bread than we can consume. I can’t tell you how many times we had to dispose of loaf bread that was barely even touched, because the mold has taken over. For this batch, I may or may not have used bread that had the slightest, tiniest speck of mold. I won’t admit it.
But suppose I did, then I would give myself a pat on the back for giving the poor bread slices a new lease on life, even just for a few minutes.
French Toast (this is pretty much verbatim; adapted from Orangette serves 2 – 4)
1 cup milk
4 large eggs
1 tablespoon sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
Mild-tasting vegetable oil, such as canola
6 – 7 slices bread (I used a plain white loaf)
Pure maple syrup, for serving
Whisk together the first five ingredients in a wide, shallow bowl.
Place a large skillet, preferably cast-iron, over low to medium heat, and add enough oil to just cover the bottom of the skillet.
Two or three at a time, add the bread slices to the egg mixture in the bowl, allowing them to rest for a minute or two on each side. They should feel heavy and thoroughly saturated, but they should not be falling apart. When the oil is hot, place the slices in the skillet. They should sizzle a bit, and the oil should bubble lightly around the edges of the bread; take care, however, that the oil is not too hot, lest the egg mixture burn. Cook until the underside of each slice is golden brown, about 2 minutes. Turn the bread, and cook until the second side is golden, another 2 minutes or so. Remove the bread from the skillet to a plate lined with a paper towel, allow to rest for 30 seconds or so, and serve immediately—with maple syrup, of course.