If I had my druthers, my perfect breakfast would be a toasted pecan bacon waffle, slathered with lots of butter, the whole mess topped with lots of warm "real" maple syrup, and more bacon on the side. But, every once in awhile, I love a plate of french toast. That said, I am not a lover of thick french toast. But, since "you" will be making this recipe, you can use white bread, cinnamon raisin bread, texas toast...the choices are endless. The prep work doesn't take much time, and the making of the French toast, even less time.
4 slices of your choice of bread 2 eggs
1/2 cup 2% or whole milk pinch of salt
1 tsp vanilla extract or 1/2 tsp almond extract 2 tbsp butter
1 cup maple syrup, warmed with 1 tbsp. bacon, of course
grated orange zest
In a flat shallow casserole dish, mix egg, milk, salt, vanilla or almond extract. Heat a large skilled on medium/high with 2 tbsp butter. Word is that your bread should be rather stale..I usually forget this part, and just leave the bread out overnight or uncovered on the counter for an hour or two. Place one slice bread in egg mixture, turning a few times and putting into the sizzling butter. Repeat with all pieces. Brown each side, which should take 4-5 minutes, but it's a good rule of thumb to check. Plate two pieces of French toast on a plate, bacon on the side. I usually put the maple syrup in a gravy boat so you and your guest can pour to your heart's desire. Bon appetit!