Perfect French Toast

Perfect French Toast

Perfect French Toast

Perfect French Toast

Ingredients

  • Produce

    • 1 Lemon (about 1 tablespoon, Zest of
    • 1 Orange (about 1/4 cup, Juice of medium
  • Refrigerated

    • 6 Eggs, large
  • Condiments

    • 1 Maple syrup, pure
  • Baking & Spices

    • 1/2 tsp Cinnamon, ground
    • 1 Pinch Nutmeg
    • 1 Pinch Salt
    • 1 tbsp Sugar
    • 2 tbsp Vanilla extract, pure
  • Oils & Vinegars

    • 4 tbsp Vegetable oil
  • Bread & Baked Goods

    • 6 slices Bread
  • Dairy

    • 4 tbsp Butter, unsalted
    • 1 1/2 cups Milk
  • Beer, Wine & Liquor

    • 2 tbsp Cognac

Found on

marthastewart.com

marthastewart.com

298 1
Title:

Perfect French Toast

Descrition:

Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come to know as French toast. Once you've mastered the basics -- coating slices of bread in an egg-and-milk mixture and sauteeing them -- a range of possibilities opens.

Perfect French Toast

  • Produce

    • 1 Lemon (about 1 tablespoon, Zest of
    • 1 Orange (about 1/4 cup, Juice of medium
  • Refrigerated

    • 6 Eggs, large
  • Condiments

    • 1 Maple syrup, pure
  • Baking & Spices

    • 1/2 tsp Cinnamon, ground
    • 1 Pinch Nutmeg
    • 1 Pinch Salt
    • 1 tbsp Sugar
    • 2 tbsp Vanilla extract, pure
  • Oils & Vinegars

    • 4 tbsp Vegetable oil
  • Bread & Baked Goods

    • 6 slices Bread
  • Dairy

    • 4 tbsp Butter, unsalted
    • 1 1/2 cups Milk
  • Beer, Wine & Liquor

    • 2 tbsp Cognac

The first person this recipe

marthastewart.com

marthastewart.com

298 1

Found on marthastewart.com

Martha Stewart

Perfect French Toast

Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come to know as French toast. Once you've mastered the basics -- coating slices of bread in an egg-and-milk mixture and sauteeing them -- a range of possibilities opens.