I was actually trying to figure out what to write about this week, knowing I already promoted the few Halloween cards I put on my Etsy store, but didn’t feel like that warranted a whole post on it’s own. So while I was making breakfast this morning, I whipped out my phone and started snapping pics of what I was making!
This is my recipe for French toast for one. I find most recipes for breakfasts make enough for a family, but aren’t the easiest to pare down for only one or two people, unfortunately. But I think one day, many, many moons ago, I just decided to make French toast, but only wanted a couple of pieces, and sort of figured out the easiest way to do it!
Now, some of you have probably heard that French toast is really meant to use day-old bread – it was a way for folks to use the bread from the previous day that was left over, and the eggy mixture is used to soften the bread a little. Now, I think I’ve only made this with stale french bread once, and it was great! Not as soft inside as the way Americans usually have their French toast, even at restaurants. But, make this with what you have! I happened to have some fresh potato bread (from the store), and knew this would be a great, yummy breakfast. I love potato bread. I was introduced to potato bread while working at a local hotel in Fairbanks when I was sixteen. It’s such a rich, yummy bread.
Okay, so you start off with super simple staples: egg, milk, vanilla extract, and cinnamon. Put all of these into a wide, shallow bowl or even a piece of Tupperware that’s big enough to fit your bread slices in, and isn’t terribly deep.
Then, you’re gonna take a fork, and whisk it until it’s frothy, and the ingredients are well blended.
I use a fork, because once I’m done with mixing the egg mixture, I can just wash the fork, and use it to eat with – one less dish to do later!
The cinnamon will be in little bits – it’s a spice that’s so finely ground, it doesn’t take to being separated from itself very well, especially in cold liquids. You can use a beater or whisk for this, but I don’t really feel like the effort is worth it, as I don’t really see any difference, honestly, lol.
Okay, now that your eggy mix is ready, get your pan hot on a medium heat. Because you’re likely not using stale bread, you really don’t need to leave your fresh bread in the mix very long. Just a moment on each side. If you leave it in too long, when you go to pick it up, it will tear apart before you can get it in the pan.
I usually use cooking spray for the first slice (even with pancakes!), but you don’t have to, if you don’t want to. Excuse my crappy-looking pan in this next pic – the style of pan is one of my favorites, but this one is fairly old and a hand-me-down.
You’ll want to cook them about 2 minutes on each side – I’m not great about measuring or timing things like this when I cook – so use your spatula – if the edges aren’t sticking to the bottom of the pan, it’s probably ready to be flipped. And with this, you can always flip it back over if it needs more time. I actually measured out how much of everything I put in – I usually just eyeball things like this, which isn’t that helpful for you!
This makes 2-3 slices, depending on how big your bread is. I usually only make two slices, which is enough for me! Serve with your favorite French toast topping, and enjoy! I like to use Log Cabin syrup, because it doesn’t have any artificial flavorings or high fructose corn syrup. I like maple syrup, too, but it’s expensive, and I honestly didn’t really grow up with it, so I default to this stuff. I also like to put fruit and whipped cream on top, if I have some available!
Level: Easy
Serves: 1 2-slice serving
Total Time: 20 minutes
Ingredients:
– 1 egg
– 1/2 cup milk or cream
– 1/4 tsp vanilla extract
– about 1/2 tsp ground cinnamon (to taste)
– 2 slices of bread
Tools:
– medium pan
– shallow, wide bowl or plastic Tupperware bin
– fork
– spatula
Method:
- Put a pan on the stove, and heat to medium.
- Put egg, milk, cinnamon, and vanilla into a shallow bowl and whisk thoroughly with a fork.
- Gently place a slice of bread into the egg mixture, then turn it over gently to coat the other side.
- Lift the coated bread slice gingerly and quickly put it into the pan. It should sizzle loudly when it hits the pan.
- Cook for about two minutes on each side, or until the edges lift easily and the cooked side is a dark golden brown.
- Serve on a plate with your favorite French toast toppings!
I also moved some Halloween decorations around, and like this much better:
What’s your favorite part to Halloween? I can’t decide between decorating, and dressing up!
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The Crafty Raven 