Cheryl’s French Toast
 

I came up with this recipe after eating the most delicious French toast at a Las Vegas pancake house. I asked our waiter why it was so good and found the secret was putting powdered sugar on the bread before cooking. Greg has now taken over French Toast making duties and is famous throughout Taylor Ranch.

• Loaf of French bread (not sliced)
• 6 eggs
• ¼ - ½ c. milk (or cream for really RICH taste)
• 1 T. vanilla
• 1/2 tsp. cinnamon (optional)
• Powdered sugar
• Oil or shortening
• Syrup and butter; whipped cream and sliced strawberries (optional)

Cut French bread into 1-inch slices and set aside.

Mix eggs, milk, vanilla, and cinnamon into a bowl (I like to use a 6 x 6 x 2 ½ inch square plastic container which makes it easier to cover the bread in egg mixture when dipping).

Pour powdered sugar into another container (I also use a 6 x 6 x 2 ½ inch square container for this).

Put enough oil or shortening on your frying pan or electric griddle to lightly coat the surface. Turn heat on medium-high (or between 375° and 400° on an electric griddle). Make sure pan/griddle is hot  but don’t let the oil burn before beginning to cook.

Dip slices into egg mixture making sure to cover both sides uniformly. Immediately dip into powdered sugar, also making sure cut sides are uniformly covered.

Place on hot skillet and cook until golden brown before turning to do the same on the other side. Be attentive as the sugar on the bread will sometimes burn if you are not careful.

Serve with butter and syrup or with whipped cream and strawberries.

NOTE: There are times when we make extra French toast to freeze. I usually put two pieces into a sandwich baggie and freeze flat. After taking French toast out of the freezer, remove from the baggie and place on a microwave-safe plate. Heat until warm in the microwave (we usually cook for a minute on medium-high power for two frozen pieces—your microwave time may vary).