French Toast

When the four daughters of Jerri’s oldest brother compiled The Krehbiel Family Cookbook to preserve some of the recipes their mother used to feed her family, they included a final section titled “Other Great Recipes.”

Some are clearly recipes devised by the girls. For instance, they prefaced their instructions for making “Plain Macaroni” by noting that it was “A favorite main dish when Daddy and Mother had bridge club and we got to cook supper.”

Others are commentaries on remembered dishes. Someone contributed this note: “Heart, Tongue, Rabbit, Goat Meat and other delicacies: Remember all these special meals we had?? Kids today don’t know how easy their life is.”

Still others recognize the kitchen skills of their father. There is one for pancakes “(From Daddy, Carrie and Erica think Grandpa is famous for his pancakes)” which begins “Mix pancake batter according to package directions. Be sure to add an egg or two and use milk instead of water. Stir in any additions. Cook on griddle.” Suggested additions included applesauce, bananas and canned fruits.

Following this entry which helps explain why grandfathers love their grandchildren is a recipe for French Toast with an important piece of wisdom that was probably imparted by Grandpa to his idolators as they watched him cook their breakfast. The recipe is worth quoting in its entirety.

“French Toast: (From Daddy, another breakfast favorite!!) Mix eggs, milk, cinnamon and sugar. Dip in bread (stale is best, be sure to tear off any moldy parts). Cook on griddle. Serve with butter and syrup. Yummy!!”

My recipe for French toast is an upscale version, but I also watch to make sure that no moldy parts end up on the griddle. Incidentally, our grandson thinks my French toast is the best ever.

Here is how to make enough French toast for one hungry grandson and two adults or four hungry adults.

INGREDIENTS:

5 large eggs
2 T sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 to 2 cups milk
1 tsp. vanilla
Slices of stale bread

PROCEDURE:

Start heating the griddle to about 350º or put a skillet over moderate heat while you make the batter.

Beat the eggs until they are lemon colored. Beat in the sugar, salt and cinnamon followed by the milk.

Grease the griddle or skillet lightly with cooking spray or shortening. Test that the cooking surface is the right temperature with a drop or two of water. If it sizzles and bounces, you are ready to cook your French toast.

Dip slices of bread in the batter so all surfaces of the bread are moist. If you are using stale bread, you can turn each slice a couple of times to allow the batter to penetrate the bread. Fry the slices for about two minutes, then turn them over to cook the top side. Both sides should be lightly browned.

Serve with butter and maple syrup.

NOTES: Whole milk works best for French toast, but reduced-fat milk is okay. A couple of times while camping I have made French toast with powdered milk, and it all got eaten.

Fresh strawberries, raspberries or blueberries are tasty additions to the topping.

Stale bread really is best for making French toast. Thick-sliced French or Italian bread is especially good and whole wheat bread works well too. Just let it sit for three or four days, then get up twenty minutes earlier than usual and treat your family to a fantastic breakfast.

I like bacon or sausage with my French toast. Protein, I need some protein!