Makes 4 - 5 slices
|1/2 cup ||125 mL ||milk|
|2 ||2 ||eggs|
|4 - 5 ||4 - 5 ||slices of bread|
- Pour the milk and eggs into a pie plate or bread pan. Mix well using a fork or wisk. In my experience, the fork works better.
- Preheat the griddle to 350°F (175°C).
- Grease the griddle just before you are ready to cook the french toast.
Dip the bread slices in the egg mixture and place them on the griddle to cook.
- If the egg mixture is not deep enough to cover the bread, dip both sides seperately.
- Use the last slice of bread to soak up the last of the eggs.
- Frozen bread does not absorb the egg mixture well. If your bread is frozen, lean slices on the edge of the griddle to thaw.
- Bread without a lot of seeds and such in it works best. Raisen bread works quite badly. Buns also work badly because they don't absorb the egg mixture from the outside.
- Flip the bread slices when the bottom is golden-brown. This should take 2-3 minutes.
- The french toast is done when both sides are golden brown (or darker). Frying the second side should take about 1 minute.
- Serve with syrup, fruit sauce, or jam.
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