13 January 2010

French Toast, Revisited

Mixing up the ingredients: I used 2 eggs, 2/3 cup milk,
a splash of vanilla, some salt, and 2 TBSP brown sugar

Slicing the bread

For those of you who may complain that there's
too much censoring on the Uncensored Kitchen

Yes, the whole messy thing, complete with clothes-drying rack!

and a violet on the plant bench beneath the window

back to the toast, sizzling away . . .

I tried several topping options for my little toasts:
plain syrup, vanilla yogurt and syrup, and whipped
topping with pecans. Winner pictured below.

I didn't really follow a recipe, but was comparing it to the Doughnut French Toast I made a few months back. I missed the vanilla-y, egg-y quality of that toast, which, looking back had a much larger ratio of eggs to milk as what I made this week. I did appreciate having the salt and sugar added into the mix, though. My bread was white and wasn't very stale to start with this time, so it seemed a bit soggy to me and improved in texture the following day. If I ever perfect this, I'll post a recipe. Promise.


  1. That's similar to how I make mine- but I usually add cinnamon too. I'm hungry for french toast- maybe that will be Monday breakfast. Candice

  2. Thanks for the tip! I forgot about cinnamon!