How to French Toast

Is there anything better than french toast in the morning? It depends on the french toast.

Are they thick slices of buttery, fluffy, golden brown with powdered sugar and syrup, or thin dry slices of wheat bread coated with burnt egg on the outside and soggy, uncooked egg on the inside?

I may have found the key to delicious french toast that can rival most restaurant french toast. I used this recipe, but did several key things differently, which I think made it so good. Use this recipe for the batter, but follow my way for the rest of the recipe (or I will hunt you down and break your thumbs).

First, buy Wonderbread (or some other low-nutrient, unhealthy brand) texas toast. This comes in really thick slices. Second, lightly toast the bread in the toaster before you cook the french toast. This makes it so the inside does not become a sea of uncooked egg.

A lot of recipes tell you to soak the bread in the batter for 30 seconds, I just have the bread dive in, get wet, then I flip it over and throw it on the griddle until it's golden brown on each side.

Coat with powdered sugar, butter and maple syrup and you shant be disappointed.