Sunday, January 29, 2012

My Perfect French Toast

     Bread from popular brands like Gardenia and Angelina contain preservatives that they don't stale for weeks and weeks, and fresh bread is no good in making french toast. From experience, they're soggy and thin even after frying, and the middle layer would end up white and untouched even if how long you dip them. That's why when I want to make french toast, I get my loaf bread from local bakeries because after a day or two, they're stale enough, or what we call day-old bread. Day-old bread absorb the batter like sponges they make perfect french toast.

  2 whole eggs
  1 cup milk
  1/3 cup flour
  1/3 cup sugar
  1/2 cup vanilla
  1/4 tsp cinnamon
  some day-old bread
  butter for frying

Cooking instructions:
  1. Mix all ingredients in a bowl.
  2. Dip both sides of each bread, but for no more than 10 seconds on each side.
  3. Heat your skillet with medium heat. Grease with butter.
  4. Fry the bread until each side turns golden brown, about 1-2 minutes per side. Add butter as necessary.

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