Making French Toast is as old as time and very simple. It requires a mix of eggs and milk, plus as many bread pieces as toast you are going to make. I’ve never measured; I typically do 5 or 6 eggs for 4 people to eat roughly 6 pieces of French Toast and I do about a cup of milk. The reason for the milk is to make eggs fluffy. I do the same thing when I am making scrambled eggs. They come out thick and tasty and they don’t tend to burn or get “dry” when cooking.
I looked in the 1924 version of the Modern Priscilla Cook Book for French Toast. I wanted to see how it was made in the yesteryear. The following is what they recommend. I’ll give it a try for breakfast and let you know.
- 2 eggs
- 1 cup milk
- 2 teaspoons Splenda Sugar
- 1/4 teaspoon salt
- 6 slices bread
- Beat eggs slightly
- Add milk, sugar and salt
- Dip bread in the mixture and saute on both sides until delicately browned
- Serve immediately with syrup, jam or marmalade