The Sunday morning routine growing up at my parent’s house included getting 6 people through the shower before church, walking around the corner for Mass, then coming home and have a big breakfast. As a young girl and still today, my role in the breakfast was making french toast while my father made the sausage, bacon, potatoes or whatever else we were to eat. This was the first recipe and probably only real thing I cooked when I was young. The strange thing is I never memorized this simple recipe, I can however tell you that it is on page 159 of the cookbook in my parent’s house! Even last week, my Aunt Kathleen called me asking for the recipe to which I replied “4-6 eggs, about a cup of milk, 1T of sugar, a splash of vanilla and a pinch of nutmeg? Maybe?”. Yep, that was totally wrong. Sorry Kathleen!
Its only appropriate that I share this recipe on this blog as this was the first WPWW project that I taught others!
1.5 C milk
4 T sugar
1.5 tsp vanilla
(Janet’s Helene Vanilla if you are lucky like me)
1/4 tsp nutmeg
(if you are out, cinnamon works)
1 loaf of bread
1. Crack your eggs into a deep pie dish (or the anything with a flat bottom, a bowl will do, but the pie dish is really handy). Beat your eggs with a fork (breaking the yolks and beating at the beginning makes sure the batter doesn’t separate later).
2. Add the milk, sugar, vanilla & nutmeg then mix it all up with a fork.
3. Turn your electric skillet on to 350 degrees or a pan on the stove top to med/high, butter the pan then dip your bread in the batter and cook. When the french toast starts steaming its time to flip!yield: 24 pieces of french toast
The most fun part is the dressing, I usually use syrup or powdered sugar BUT I recently went to brunch where the french toast was served with whipped cream and lemon curd, fantastic. Today, I whipped some whipping cream by hand and got a little lemon curd from the cupboard. It was great, it had all the benefits of going out to brunch without having to pay someone or get out of your pj’s