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Best French Toast Recipe | with Cinnamon, Strawberries, Whipped Cream

by Nindo Mom on May 30, 2011

When I first started making french toast for my family, it was because my son was eating pancakes all the time and needed a break. It was a pleasant surprise that french toast was simpler to make than pancakes because you don’t have to worry about whether they rise properly. (The bread used is already risen!)

There is a variety of toppings that can be used with french toast. Most of what you’ll find in restaurants is an overcooked, over-sugared amalgamation of fruit and WAY too much sugar. The restaurants do this because this mixture stays good longer than fresh fruit and cream–and, it’s less expensive for them, which meals they make more profit on your meal. When I make french toast at home, fresh fruit and whipped cream is at the top of my list of what I find most delicious.

In my experience, the best pan for cooking french toast is a flat griddle pan. These pan can accommodate up to four slices of toast at a time–and give them all a nice, flat surface to cook on so they’ll be evenly browned. Plus, the pan’s surface area is large enough so you’ll be able to cook all the toast for this recipe in only two batches. You can also use an electric griddle, which provides the added benefit of providing an even cooking temperature.

I hope you enjoy this recipe. I’ve been tweaking it for a couple of months to achieve the ideal combination of flavors. If you have any other ideas, please feel free to share your suggestions!

French Toast Ingredients

  • 6 slices whole grain white bread
  • 2 extra large eggs (Eggland’s Best is my preference, due to their higher levels of nutrition and their excellent flavor)
  • 1/3 cup skim milk
  • 1/2 tsp ground cinnamon
  • 2 T butter

French Toast Toppings

  • maple syrup (100 percent pure–or, alternatively, Log Cabin, which uses no high fructose corn syrup.
  • fresh strawberries, sliced
  • whipped cream

Instructions for Making French Toast

  1. Place 1 T of the butter onto the griddle; melt over a low heat. (Using a low temperature will help prevent burning.)
  2. Once butter has completely melted, use a nonstick spatula to spread evenly on griddle surface; increase griddle temperature to medium.
  3. While griddle heats, Slice the bread into triangles; set aside.
  4. In a bowl, whip together milk, eggs, and cinnamon for about 1 minute. Mixture should be frothy.
  5. One triangle at a time, dip each side of bread into the egg-milk mixture, then place on griddle. (Placing the bread carefully, you should be able to fit the equivalent of four slices of bread on a griddle pan at a time.
  6. Cook triangles on each side for about 1 minute.
  7. Repeat steps 1-6 with remaining butter, milk-egg mixture, and bread.
  8. Arrange cooked triangles on a plate. Drizzle toast with maple syrup; top with whipped cream and fresh sliced strawberries.
  9. Enjoy!

Hint: for crispier french toast, double the amount of butter used on the pan and cook toast 30 seconds longer per side.

Hint: if toast is too brown for your liking, reduce temperature. Butter can quickly turn dark, even burn, if the temperature of the pan is too high.

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