FRENCH TOAST

Maynard Pittendreigh

Be sure to use thick bread slices.

• 4 eggs
• 2/3 cup whole milk
• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 6 slices thick bread (such as Texas toast)
• 3 tablespoons butter

1. Whisk together eggs, milk, flour, sugar, vanilla, salt, and cinnamon in a large bowl.
2. Heat a large cast iron or non-stick skillet over medium/low heat. When the pan is hot, add 1 tablespoon of butter. If butter smokes, your pan is too hot, turn down the heat.
3. Drop each bread slice into the batter for about 30 seconds per side. Let some of the batter drip off then drop the bread into the buttered pan. Cook each battered bread slice for 1 1/2 to 2 minutes per side or until golden brown. Add more butter to the pan as needed to cook all the french toast.
4. Serve three slices of french toast per plate. Dust each serving with a little powdered sugar (tap it through a strainer), with some maple syrup on the side.

Makes 2 servings.