I made this French toast using my Pao Doce from a while ago. It freezes well, so I pulled some I had been saving in our freezer and sliced off a couple chunks for breakfast. The real trick is to cook it pretty low and slow. You want the inside to ‘set up’ similar to a custard without burning the outside.
My husband and I both love French toast, but we differ greatly on how we dress it up once it comes out of the skillet. He loves to drench his in maple syrup, whereas I swear by my cinnamon sugar – no syrup. Or, if you can get your hands on some of Watkins Cinna-Cream sprinkles, buy them. It’s cinnamon sugar but with a vanilla twist. Amazing. Seriously, go get some.
My bread was cooked in a 9” cake pan, and I cut off two 3/4-1” slices near the center of the loaf to make four pretty large pieces of French toast. And that’s more than enough for the two of us.
Generously Serves 2
4 thick slices of stale bread
1/4 cup milk
1/2 teaspoon ground cinnamon
3/4 teaspoon vanilla extract (I use Watkins Brand)
Pinch ground nutmeg (optional)
salt to taste
Beat together egg, milk, salt, spices and vanilla.
Heat a lightly oiled or buttered griddle of skillet over medium/medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides.
Place in pan, and cook on both sides until golden.