J’s French Toast
The Junior League of Philadelphia, Pennsylvania
The Junior League of Philadelphia’s Bicentennial Cookbook
12 slices white bread
4 large eggs
1/2-2/3 cup milk
Pinch of cinnamon
Pinch of sugar
Beat eggs well; add milk, cinnamon, and sugar, then beat again. Quickly drop bread into batter, one side at a time. Do not allow to soak. Drop on sizzling griddle seasoned with bacon grease. Toast on both sides until golden brown. Serve immediately with butter and Vermont style maple syrup and crispy bacon.
For special occasions, serve with powdered sugar and a few drops of bourbon.
Yield: 4 servings
Notes:
The cinnamon and sugar were subtle, but added a nice sweet undertone
This recipe scaled down with great success
Used a little closer to 1/2 cup milk