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French Toast

By Marion Cunningham

3.2

(34)

French toast is always better if your bread is a little dry — a day or two old, or leave the slices out overnight. Serve these crusty slices with bacon and warmed maple syrup, jam, or marmalade, or sprinkle them with a mixture of cinnamon and sugar.

Recipe information

  • Yield

    6 slices

Ingredients

3 eggs, slightly beaten
1/2 tablespoon salt
2 tablespoons sugar
1 cup milk
6 slices bread

Preparation

  1. Mix the eggs, salt, sugar, and milk in a shallow dish or pie pan. Soak the bread in the mixture until soft, turning once. Cook on a hot, well-greased skillet or frying pan, turning to brown on each side.

Cover of The Fannie Farmer Cookbook 1996 edition.
Excerpted by permission of Knopf from The Fannie Farmer Cookbook: Celebrating the 100th Anniversary of America's Great Classic Cookbook, copyright © 1996 by Marion Cunningham. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsBreakfastBrunchEasyQuickFryCookbooks
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