Rob’s Easy French Toast

You’ll use:

• Frying pan
• Shallow bowl
• Small bowl
• Small plate
• Whisk
• Siv (Optional)

All the ingredients you'll need for tasty French toast!

 

Ingredients:

• 5-6 slices of bread
• 2 eggs
• 150 ml milk (2/3 cup)
• 24mL vanilla (1 teaspoon)
• 8g nutmeg (1/4 teaspoon)
• 8g cinnamon (1/4 teaspoon)
• 1-2 Tablespoons Powdered Sugar (optional)
• Salt to taste
• Butter for the frying pan (or alternative)
• Maple Syrup (to serve)

1. Whisk together the milk, eggs, vanilla and a bit of salt in the shallow bowl.

2. Stir up the powdered sugar, cinnamon and nutmeg in the small bowl, and put this mixture into the siv.

3. Lay a slice of bread in the shallow bowl, covering both sides of it in the wet mixture.

 

4. Next, lay the slice down on the small plate and tap the siv over each side of the bread to powder it lightly.
5. Fry’er up in your trusty buttered pan over medium-low heat. Leave it to cook for a couple minutes each side.

 

6. Serve it with maple syrup, and you could always sprinkle a little more powdered sugar and cinnamon on top just for kicks.

Tasty, tasty French toast for all to enjoy...

Rob’s Commentary Corner:

This is a great way to start off any day if you make the time for it. It would be a lie to say I didn’t miss waking up to no alarm on a non-school day to find my mom making french toast… so hopefully you enjoy this stuff as much as I do.

I read up on a ton of different recipes online and otherwise, not really finding any I especially found to be “Awesome.” I decided to make the best hybrid I could come up with, and I find the variation with the siv really helped make it a more consistent recipe. The main difference in this recipe to most others you’ll find online is that we won’t be mixing together the wet ingredients with the dry ingredients (except for the salt). My reasoning in this is that if you put all your spices in from the get-go, they float and end up all on the first 2 pieces of bread.

Siv to powder the dry ingredients on top of French toast

You may ask, what is a siv? It’s basically a tiny metal strainer that will only let a bit of powder fall through evenly at once, pictured here:

Chances are, if you’re like me, you don’t have one, so don’t sweat it. First of all, I guarantee your mom has one! haha. Personally I borrowed one from my girlfriend’s mom.

Problems or concerns I’ve run into are that it took me a while to get just the right amount of mixture on the bread. Another thing is worrying about how long to leave the bread down for before flipping it in the pan, but after the first couple tries you’ll really get the hang of it; trust me.

If you’re like me and would have to borrow a siv every single time, nobody is going to stop you from looking like the swedish chef or Emeril and just sprinkling it on by hand. Go nuts! bam!

Anyway, at the end of it all, it turned out really well and I’m looking forward to enjoying this recipe again.

Big thanks to Ariel Venner for doing the colour adjustments on my pictures.