American-Style French Toast
|30||ml sugar (2 tablespoons)|
|8||slices of stale bread|
| ||clarified butter or vegetable oil|
| ||maple syrup|
Beat the eggs slightly in a shallow dish, then stir in the milk and sugar.
Soak the bread in the batter one slice at a time until soft, then fry
in preheated clarified butter or vegetable oil until golden brown.
Serve topped with butter and warm maple syrup.
- Fresh bread can be used if left out for 4-8 hours on a cooling rack to
dry out a bit. Putting in a 100° C (220° F) oven will
speed things up.
- It's preferable to avoid the heels, and to use a bland bread that has
relatively more crumb and less crust.
- Use a non-stick pan and as little oil as possible to keep the French toast
from being greasy.
- Use only pure maple syrup.
- This recipe differs from French pain perdu in that it is
sweetened with maple syrup rather than from a larger quantity of
sugar added to the batter.