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What’s for Breakfast? French Toast

Making french toast with my Le Creuset cast iron pan
and Lodge Logic griddle.
One of my goals after my month of Plastic Awareness was to eat less packaged cereal.  And lately, cold cereal with milk just hasn’t been filling us up enough anyway.  It seems like everyone is hungry 15 minutes after eating it.  Also, cooking first thing in the morning is a great way to heat up a cold house (we keep our thermostat around 60 at night). So this month each Wednesday I’m featuring a favorite breakfast recipe.

We still have packaged cereal with milk once or twice a week, but by making extra large quantities of our breakfast favorites when I do have time to cook, we are often able to enjoy a quick meal of leftovers in the morning just as quickly as we would a bowl of cold cereal.  And anyone with kids also knows that breakfast for dinner is always a good idea, and a pretty painless way to have a Meatless Monday too!

French Toast

Makes 6 slices.

3 eggs
1/3 cup milk
1/8+ t salt (1/4 t kosher salt)
Dash cinnamon, dash nutmeg, splash vanilla

Preheat a nonstick skillet. I use my trusty Le Creuset enameled cast iron 11”skillet and Lodge Logic griddle., heated on medium-low.  The skillet is hot enough when a drop of water instantly sizzles and evaporates.  Coat a slice of bread completely in batter, and then place in pan that has been greased with melted butter.  Flip after a few minutes or when golden brown, then cook until browned on the second side.  Serve with maple syrup or fresh fruit.

I use the following table to make larger quantities:

3
4
6
8
eggs
1/3
3/8
2/3
3/4
cup milk
¼
¼ +
½
½ +
t kosher salt
6
8
12
16
# of slices of average-sized bread

Mix up enough batter according to how many slices of bread you’ve got, then add one or more dashes  of cinnamon and nutmeg, plus one or two splashes of  vanilla.  Fry battered bread slices in butter.  Serve with maple syrup or fresh fruit.

Some variations I have made use whole cream instead of milk (delicious, as you might imagine), orange juice and orange zest, and maple syrup or another sweetener in the batter.  They are all good, but I always come back to this recipe because it’s simple and yummy.  French toast makes great leftovers.  If you are careful to make some that are just barely golden brown, you can toast them up right up in the toaster straight out of the fridge a day or two later.

I often use my homemade buttermilk bread for this recipe, although in the summer, when it is challenging enough with the hot weather to find the will to bake whole wheat bread every couple of weeks, I have resorted to buying white bread at my farmer’s market or Trader Joe’s.   You could try making your French toast with a cinnamon raisin loaf or brioche or even a not-too-strongly flavored whole wheat bread, but we don’t.


What's for Breakfast?