For years, I’ve walked around with soggy french toast syndrome (SFTS). I thought it was me. I’m sure a good part of it was. But after I had my mother-in-law’s challah french toast and that italian style french toast from the cafe down the street, the light bulb went off.
It’s all in the bread. And my sandwich loaf just wasn’t cutting it. Soaking up the egg mixture like a sponge. And ending up on the breakfast plate still a sponge. Eww. If you also suffer from SFTS, join with me in trying a crusty loaf of bread next time you make french toast. It’s the only cure out there.
- 6 1?-slices of crusty bread (italian, french, challah…)
- 2 eggs
- ¼ c. milk
- ½ tsp. pure vanilla extract
- ¼ tsp. cinnamon
- dash of sea salt
- Heat cast iron griddle or pan to medium-high heat.
- In a shallow pyrex dish, whisk together eggs, milk, vanilla, cinnamon, and sea salt until evenly combined.
- Add a tiny pat of butter to the cooking surface, more if not using a non stick or treated surface.
- Dip each slice, coating both sides, and place on cooking surface, about 2-3 minutes per side. (For extra stale or hard bread, allow slice to soak for 1 minute on each side.)
- Top with maple syrup, fruit, powdered sugar, nuts, etc. of your choice. Looking for other topping ideas? Try caramelizing bananas or shmearing orange honey mascarpone in between slices.