Making the Best French Toast Even Better

An excellent solution for the extra cherries that I froze in springtime.

I was going to just post the recipe for the cherry sauce, figuring that French toast recipes are universal and everyone does the same thing. A quick scan of The Internets comes to one screaming conclusion: I’ve been doing my French toast wrong all along.

Evidently the rest of the world believes that you need to soak — completely saturate — the bread. This now explains why the French toast at some restaurants is all squishy and wet in the middle.

I don’t roll like that.

My bread gets coated, not soaked. I think it makes for a better result.

French Toast

Print recipe

Serves	6-8
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg, Milk, Wheat
Meal type	Breakfast
Misc	Child Friendly, Serve Hot

Ingredients

Challah bread
3 Eggs (beaten)
.75 cup Milk
pinch Salt
1 teaspoon Vanilla extract
dash Cinnamon

Directions

Step 1
Cut challah into inch-thick slices.
Step 2
Beat together eggs, milk, salt, vanilla and cinnamon.
Step 3
Dip bread into egg mixture until coated, but not soaked.
Step 4
Cook slices on a greased skillet over medium heat until golden brown. Serve immediately.

Cherry Sauce

Print recipe

Serves	4
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Meal type	Breakfast, Dessert
Misc	Child Friendly, Serve Hot

Ingredients

2 cups Pitted cherries (fresh or frozen, unsweetened)
.5 cup Sugar (use less sugar if your cherries are particularly sweet)
.5 cup Water
1 tablespoon Cornstarch
1 tablespoon Lemon juice (freshly squeezed)

Directions

Step 1
In a medium saucepan, bring cherries, sugar and water to a boil over medium heat. Stir often
Step 2
Mix lemon juice and cornstarch; whisk until smooth. Stir into the boiling cherries.
Step 3
Cook until the cherry liquid has thickened, 2-3 minutes. Test for flavor. Add more sugar or lemon juice to balance tartness.
Step 4
Allow to cool slightly before serving over French toast, ice cream or angel food cake. Or it it with a spoon. I won't judge.