FRENCH TOAST FOR COMPANY
- slices texas toast
- cup of milk
- cup powdered sugar (more to sprinkle)
- teaspoon cinnamon
- teaspoon nutmeg (and more to sprinkle)
- teaspoon salt
- tablespoon mexican vanilla
- coconut oil for frying toast
- maple syrup
- bonnie's blue ribbon butter on this site
Use a shallow bowl, just big enough to hold one piece of bread, for dipping. Add milk, eggs, powdered sugar, cinnamon, nutmeg, salt, vanilla, and whisk until smooth.
Pre-heat a large non-stick skillet over medium high heat with just enough coconut oil to fry the French Toast. About 1 TB. While the coconut oil is melting, and the pan is heating up, sprinkle with a shaker, about 1/4 teaspoon or more of nutmeg on top of the milk mixture, and immediately drop the bread in the dip, wait a few seconds while it soaks up the liquid, then turn and dip the other side. How long it takes is subjective to your tastes. Some people like it dipped fast, just coating on both sides. We like ours with a little more time in the dip, not soggy though. Each time you dip a piece of French toast, sprinkle the dip with the nutmeg so it will adhere to the bread. Transfer each dipped piece to the skillet and brown well on both sides. When done, remove from skillet to a cutting board, and cut the slices into triangles. Sprinkle with powdered sugar and a dollop of my butter, and pure maple syrup and serve hot off the stove. Enjoy!