Makes 4 to 5 servings
Maple syrup is perfect to dress up freshly made French toast for breakfast or brunch. An added bonus is to serve warm French toast sandwiches with a filling of banana slices or serve mashed fresh or frozen raspberries or strawberries.
- 5 or 6 day old white, whole wheat or grain bread slices
- 2 eggs
- 1/2 cup (125 ml) milk
- 1/8 tsp (1/2 ml) salt
- 1 tbsp (15 ml) sugar or maple syrup
- Zest of 1 orange – optional
- 2 tbsp (30 ml) butter and or vegetable oil or more if needed
- 1 banana, peeled, cut into 1/2-inch slices
- Garnish: maple syrup, coarsely chopped berries or other fruit
1. In a bowl, whisk together eggs, milk, salt, sugar and zest if using. Pour mixture into a flat casserole large enough to hold the bread. Place bread slices in one layer in bottom of casserole. Pour the milk mixture over the bread, pressing slices into the liquid. Leave to soak 15 to 20 minutes or longer even overnight.
2. Preheat the griddle or fry pan on moderate heat. Melt half the butter with fat. Add as many bread slices to the pan to fit without crowding. Cook until toast puffs and underside is golden brown. Turn the bread and cook until second side is golden. Remove the French toast to a warm platter. Finish cooking the remaining slices.
3. Serve toast with maple syrup or pureed berries or any other fruit.