I love weekends because it means family time. I find myself just smiling as I watch my husband play with our boys. He works too hard so I can be a stay-at-home mom. He travels a lot and even though he works from home the rest of the time, our interactions are limited during the week. We have sit-down breakfasts, spend lazy afternoons, and I get to spend time in the kitchen, trying out new recipes that I otherwise couldn’t make with the “help” of my boys.
This morning we sat down to a delicious breakfast of French toast. This classic American breakfast is something that every person is familiar with. Stale bread, soaked in an egg and milk mixture, then fried and topped with maple syrup. It’s good but there is nothing exciting about it. Then I stumbled upon a recipe for it from America’s Test Kitchen. Crisp outside, gooey insides; and best of all, none of that eggy taste or globs of unmixed egg whites stuck to the outside.
The first time I made this recipe, I found it to be more like a dessert than a breakfast. The addition of brown sugar to the egg-milk mixture added a great depth of flavor but it was entirely too sweet after adding syrup. The technique in the original recipe was spot-on. Absolutely foolproof. This is my new go-to method for preparing French toast. And after a few minor changes, this is my new favorite recipe for French Toast.