Regular Preparation is EasyThe basic ingredients for French Toast are almost always available: stale bread, eggs, milk, butter and a frying pan. Begin heating your pan and add the butter. In a shallow bowl, mix the eggs and milk together with a fork. Dip the bread in the egg mixture, coating both sides. Put the bread in the pan and fry on each side a minute or two until golden brown.
Presentation is Everything
French toast is easy to "dress-up". Take two pieces of French toast, some fresh fruit like berries, maybe a mint leaf or two and sprinkle the bread with powdered sugar. You've got a beautiful plate. Serve it with more powdered sugar or with syrup or jam.
Feel Free to Experiment
Don't be afraid to try making French toast with more than just stale, white store-bought bread. My favorite way is to use thick slices of either French or Italian bread, especially if it has seeds on the top of it. I've also used left over bread machine bread. Raisin bread is a good substitute. My most decadent way yet is to slice on of those huge cinnamon rolls, horizontally. Man was that ever good. I've been meaning to try it with some really dense poundcake, too. You're not limited to milk either. Why not try using Egg Nog during the winter holidays? For crunchy French Toast dip the already egg-dipped slice into a finely chopped nuts or crushed cereal and then proceed with cooking it.
It's Not Just for Breakfast Anymore
Speaking of poundcake, why not serve French toast as dessert. What is the difference between putting a topping on top of poundcake or on top of French toast? In fact just the other day, someone told me about his favorite way of preparing French toast. He used very thick slices of sourdough bread for the toast. Before serving, he punched down the centers of the slices and put the strawberries inside centers and then topped with whipped cream. He served his French toast for dessert.
The Best French Toast
Pain Perdu is my favorite and most special way of preparing French toast. I first had this in New Orleans when I was about 9 or 10 years old. Pain Perdu literally means, "lost bread". Stale bread is "lost" or discarded if not used for French toast. You'll be able to find many versions of this recipe in New Orleans' cookbooks. My mother got this one from the chef who cooked it. (I changed the lard to butter-flavored shortening.) Unfortunately, I can't remember the name of the restaurant from all those years ago.