Basic French Toast
Recipe courtesy of the American Egg Board.
8 large eggs
1/3 cup milk
1/4 teaspoon ground nutmeg (optional)
8 slices day-old bread
Optional Toppings: Fresh fruit, applesauce, preserves, syrup or powdered sugar
- Beat eggs, milk and nutmeg in shallow dish until blended. Soak 1 bread slice at a time in egg mixture, turning once, letting stand about 1 minute per side.
- Heat lightly greased large nonstick skillet over high heat until hot.
- Place as many bread slices in hot pan as will fit in single layer. Immediately reduce heat to medium. Cook until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. Repeat to cook remaining bread. Serve immediately.
- Serve with desired toppings.
Makes 4 servings.
- For variety, flavor the egg "batter" with an extract, freshly grated citrus peel, fruit juice, cider or liqueur.
- Any bread you like will work - French, Italian, raisin, cinnamon-raisin, wholegrain or multi-grain. Bread that has become a little dry (day-old) is recommended.
- If bread is very fresh, spread in single layer on a clean towel or baking sheets; let stand, uncovered, 1 to 2 hours, turning once, before using.
Oven Method: Place soaked bread in single layer on well-greased baking sheet. Bake in preheated 500°F (260°C) oven 6 minutes. Turn slices; spread with butter, if desired. Continue baking until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. Serve or freeze for later use (Toaster French Toast).
To Freeze French Toast: Cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to 2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F (190°C) oven for 8 to 10 minutes.
Nutritional Information Per Serving (1/4 of recipe): Calories: 286; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 425mg; Total Carbs: 27g; Fiber: 1g; Protein: 17g; Sodium: 489mg.
Recipe and photograph courtesy of the American Egg Board.