This is my own recipe, and I have been making French Toast this way since my boys were little. I usually use fresh white bread, but bread that is a bit stale works well, too. If I don’t have real butter or margarine, I use Smart Balance spread, and it comes out just as delicious. Sometimes I prepare a double batch, so that I can make scrambled eggs out of the leftover egg batter. If you like sweet scrambled eggs, this is the recipe for you! – JM Farro
JOANNE’S FRENCH TOAST
¼ cup Milk
½ to 1 tablespoon Sugar
A pinch of salt
Butter or Margarine for pan
4-6 slices of Bread
Whisk together eggs, milk, and sugar in flat bowl, and just a pinch of salt.
Heat large pan on medium heat. Smear bottom of pan with butter or margarine.
Dip one slice of bread at a time into egg mixture until well coated on both sides.
Place in pan and brown each side until golden.
Serve with maple syrup and cinnamon, if desired.
NOTE: If desired, add a dash of Vanilla extract to the batter! — John