I love french toast. My father liked it and, if she had enough time, my mother would occasionally prepare it in the morning for him before he went to work, even though she didn’t and still doesn’t like it.
We never put maple syrup on french toast; we only used jelly. It was years and years before I ever saw anyone put syrup on it. To me that seemed just plain plain wrong, not to mention too sweet. To this day, I prefer spreading just the tiniest bit of jelly on top of the bread.
If we have overnight guests, I like to serve french toast for their breakfast, with sausage links and fruit, maybe broiled grapefruit** for the sweet-tart flavor. I found a good recipe that calls for partial preparation the night before, always a good idea when one is busy with guests and trying not to appear too frazzled.
This recipe is quite easy to prepare and has a few variations for your consideration. Feel free to use syrup, if you insist!
OVERNIGHT FRENCH TOAST
1 loaf french bread, sliced in 3/4 inch slices
1/4 t. salt
2 egg whites
1/3 c. of sugar (or less)
zest of 1 lemon
2 c. milk
2 T. rum, or brandy, or 1 t. lemon juice (optional)
*I always use an egg or two more, because I like it “eggy”
1. Mix the eggs, egg whites, lemon zest, milk, and rum in a bowl. Beat with a whisk or electric mixer for a minute or two.
2. Dip the bread slices into the egg mixture and put in a 9 X 13 baking dish. Pour remaining liquid over the bread. Cover with foil or plastic and chill in the refrigerator overnight.
3. The next morning, preheat the oven to 400 degrees. Melt butter in a skillet or griddle over medium to medium-high heat. Remove as many slices of bread as will easily fit in the pan without crowding, and brown them on each side. Transfer to a cookie sheet and repeat with the rest of the bread. Dust the tops with a little nutmeg.Bake 10 to 15 minutes.
4. Serve with syrup, jelly, jam or preserves.
**We have this recipe on Christmas morning with the french toast.
2 grapefruit, halved, seeded and sections loosened with knife
1/2 c. wheat flake cereal, crushed
2 T. brown sugar
2 T. coconut
2 T. melted butter
1. Prepare the grapefruit and preheat broiler.
2. Mix the rest of the ingredients together in a small bowl.
3. Sprinkle mixture over the top of the grapefruit and broil about 5 inches from the heat for 2 to 3 minutes. Watch closely; they can go from browned to burned very quickly.
Have a nice breakfast sometime; prepare these two dishes with either sausage, ham, or bacon.