French Toast

Crispy carmelized crust on the outside, fluffy on the inside. Vanilla extract and cinnamon bring a richness of flavour when making French toast. Pick your favourite bread - white, Italian, French, or whole wheat and serve with pure maple syrup and butter.

Batter:
4 eggs
4 Tbsp. sugar
1 pinch ground cinnamon
1 tsp. pure vanilla extract
1 pinch sea salt
1 cup whole milk

Bread:
1 loaf of unsliced sandwich bread, a few days old (pain perdu)

Garnish:
pure maple syrup
butter
fresh fruit

Put eggs, sugar, cinnamon, vanilla and salt into a medium-sized bowl. Use an electric whisk to thoroughly combine. Add the milk and whisk some more.

Slice the loaf into ½" (1 cm) slices. Soak them in the batter, flip and soak again. They mush be drench in the batter so that they are heavy.

Put a cast iron pan or skillet on medium-low heat (if you use higher heat they will burn on the outside and be uncooked on the inside). Coat your pan with Canola or other neutral oil using paper towels.

Place 2 slices of battered bread in the pan. Cook for no more than 10 minutes, flipping a few times. About a minute before removing them from the pan, sprinkle some sugar or cinnamon sugar on both sides.

Serve with butter, maple syrup and fresh fruit.

Makes 12 servings.