Recipe of Any-night-of-the-week French Toast...

French Toast.... Check Out Cinnamon French Toast On eBay. I added all of the spices as suggested and enjoyed the taste, although I would probably use less nutmeg next time. I used the rest of a loaf of french bread that we had bought the night before, so that made it extra tastey.

Cinnamon French toast, Brioche French toast, stuffed French toast and even a French toast that tastes like a Starbucks caramel macchiato. If you are feeling adventurous, you can even make French toast in a mug ! A French toast recipe without the milk for those who like a more solid French toast. You can cook French Toast... using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of French Toast...

1. You need 4 of Bread Slices.
2. You need 1 of Egg.
3. Prepare 2-3 tbspn of Sugar.
4. It's 1/2 Cup of Milk.
5. It's of Desi Ghee as required.

My son's friends liked this recipe and would ask for the recipe to take home for their moms to make. Using day-old bread from a bakery helps the French toast to be more stable. If using commercially produced brioche, be sure to allow bread to become slightly stale for best results. Place a wire rack on a baking sheet, and set aside.

French Toast... instructions

1. In a bowl, add beaten egg, milk and sugar..
2. Beat together until all ingredients are well combined..
3. Dip bread slices in the mixture, (do not over coat bread slices with mixture) and fry in hot Oil on medium heat..
4. When both sides of bread colour changes to nice golden brown..
5. French Toast is ready to serve. Serve with tea...

Whether you're making it by the slice, or in an oven-baked casserole, French toast is pan-fried bread that's been soaked in a mixture of eggs and dairy. That mixture is actually a custard, and it tastes best when you use full-fat dairy (whole milk, half-and-half, or equal parts milk and heavy cream). When it comes to French toast, fresher doesn't always mean better. In fact, the French call this dish pain perdu, which translates to "lost bread." Use day-old bread that's sturdy and slightly stale. This way it'll soak up the custard without becoming soggy.