The real beauty of this recipe is that you can use old stale French bread — or any stale bread —that otherwise might be thrown out. When you have those leftover heels or a few slices that no one ate while it was fresh, you can put them in a gallon-size ziplock bag in the freezer. Whenever you have more stale bread, toss it in the bag in the freezer so you have plenty when you’re ready to make French toast.
The Breakfast Issue
Classic French Toast
12 slices of stale French bread
¾ cup of milk
¼ teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon sugar, or to taste
Butter or canola oil, just enough for frying
Confectioners’ sugar, for sprinkling
Maple syrup, to taste
Beat eggs in a shallow bowl. Add milk, vanilla, cinnamon, sugar and nutmeg, and mix well to incorporate.
Soak stale French bread slices in the egg mixture briefly, turning each slice over to ensure it is coated with the egg mixture on both sides.
Heat a skillet over medium-high heat and add just a bit of butter or canola oil (enough to grease the entire pan lightly). When butter is melted (or oil is shimmering) and pan is hot, add bread slices soaked in egg mixture to the pan and fry them for 2-4 minutes, or until browned on one side.
Turn bread slices over and cook the other side for 2-4 minutes, or until well browned. Remove from pan and serve with a sprinkling of confectioners’ sugar and some maple syrup.