French toast is a filling and sticky breakfast. I used a third loaf of white bread to make this french toast, and I cut the slices to be about 1/4 inch thick. The mixture didn’t penetrate the bread very far, but the flavoring was fantastic. The vanilla extract was absolutely fantastic. I made another batch of this again and this week we’ll be doing that for breakfast. To reheat french toast, heat in a skillet for 1-2 minutes per side, or microwave for 1 -2 minutes.
- Heat a skillet to medium heat, of 250 F. In an open faced dish whisk together 2 eggs and 1/2 cup of milk. Add 1 tsp nutmeg, 2 tsp vanilla extract, 2 tsp cinnamon, and 1 Tbsp sugar.
- Cut your bread to 1/4 to 1/2 inch thick. Butter your hot skillet. Dip each side of your bread for about 30 seconds for firmer breads, then immediately transfer into hot skillet. Cook each side for 2-3 minutes. Serve with butter and syrup. Makes 8-12 pieces.