When the kids were little, and I was much younger, we would get up bright and early on Saturday mornings and cook one of our favorite breakfasts – French toast.  We rarely have all the kids together for a weekend breakfast except during the holidays, but every now and then I’ll cook it for Pamela and I.

My favorite way to prepare French toast – although, I admit probably not the most healthy – is to deep fry it in a cast iron skillet or cast iron dutch oven. The recipe is the same whether you deep fry it or just cook it in a little oil in the skillet.

• If you’re using the deep fry method, slowly heat the oil.  You’ll have time to prepare the ingredients while the oil is heating.
• Cut the bread in half.  I prefer using a thick-sliced bread and I cut it diagonally.
• Mix 1 cup of milk and one egg in a large bowel.  We prefer French toast that is not soggy or real eggy (is that word?), so you’ll see that we don’t use much egg.  Of course, if you like it soggy and really eggy, mix it the way you like it.
• Add a cap full of vanilla extract.
• Add a tsp of ground cinnamon.
• If you want it a little on the sweet side, add a Tsp of sugar.
• Dip both sides of the bread in the batter.  If you prefer moist French toast, let the batter soak into each side of the bread.  If you like it less soggy, quickly dip each side.
• Cook until golden brown – or however you like it.  I like mine a little on the well-done side.

Try adding a little peanut butter to your French toast before putting the hot syrup on it.  Sounds sort of odd, but most folks like it once they try it.

Tags: cast iron cookware, cast iron dutch oven, cast iron skillet