French Toast

Perfect French Toast

(adapted from The Food Network Magazine)

Preheat oven to 350°. Heat a large skillet and melt a pat of butter in it.

In a shallow bowl, whisk together:

4 eggs

1 1/2 c. milk (or half-and-half)

1/2 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. sugar (optional)
1/8 tsp. salt
Cut 6 pieces of thick bread in half. In batches, dip bread into the egg mixture to coat both sides, then cook in the preheated skillet for 2 to 3 minutes on each side. Transfer to an ungreased cookie sheet and place in the warm oven for an additional 8 to 10 minutes. [Note: Transferring the french toast to the oven not only keep the toast toasty, but it also allows it to cook thoroughly (no raw eggs, thank you) and not burn in the skillet on high heat.]
Sprinkle on cinnamon sugar and syrup.

Emergency cinnamon sugar stash. Kept handy at all times.