Recipe For One – Vanilla French Toast

My daughter has always loved French toast. She puts both peanut butter and syrup on it when it’s done. I’d like to share with you how I make vanilla French toast for one.

Depending on the size of the bread slices, I use two or three pieces of bread. When I was a kid, I used to love French toast with cinnamon raisin bread. Today, one of my favorite breads is challah. It can be cut thick and it already has the egg taste to it.

Now it’s time to coat the bread with your batter. We have used egg substitute just once and I had to throw away the French toast. There was no way to get the egg product to cook once it had soaked into the bread. We ended up slow cooking the bread and still the middle of the bread was soggy and wet. Instead, I use two egg whites and one egg yolk. I like the one yolk for color and for consistency when beating the eggs. I’ve heard of people using the reverse, two yolks and one white. I prefer fewer calories and fewer cholesterol. If I’m making a larger batch of French toast, I’ll even use three egg whites to one egg yolk.

Many people add in one to two tablespoons of milk. We use non-fat milk in my house and it’s so thin that I just don’t use milk in my French toast batter. Depending on how much vanilla flavor you want, add in between 1/2 and 1 1/2 teaspoons of vanilla. Not all brands of vanilla are created equally. Some are much stronger than others. Base your measurements off of how strong your vanilla is.

If you like the taste of cinnamon, add in a pinch of cinnamon. While I do not add salt to my batter, many people also add in a pinch of salt. Whisk this all together and then dunk your bread. We do not like a soggy middle so we quickly dunk the bread just enough to coat the outside and then fry. Other people will allow the bread to soak up the batter for fifteen minutes. This leaves the bread a bit soggy in the middle when you’re done cooking the French toast.

I use butter flavored cooking spray. I very generously coat the frying pan and then add the bread. I flip it twice. The generous coating of butter spray helps in browning and crisping the edges of the bread.

If you use real butter for frying, allow the butter to brown a bit and then add your bread. Your bread will have a beautiful golden brown color around the edges when done.

As I mentioned above, my daughter likes peanut butter and syrup on her French toast. I prefer a sugar free maple syrup. Others top with fresh fruits and even fruit preserves.

It’s very easy to cook for one, and this is a wonderful hot breakfast that many people enjoy.