All of the above recipes make great french toast. The technique is the important part. The flavorings can be adjusted as you like.
MIne are made with whole-wheat bread. It is usually a little more dense and is sturdyer than its white cousin. It is also more nutritious and still gives you an outstanding final flavor. Here's my recipe:
Ingredients:
1 large egg
1/8 cup (3 tbs.) 2% milk
2 tbs. Splenda (or sugar)
1 tbs. ground cinamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
2 tbs. Sweet Cream Butter
4 slices whole wheat or multi-grain bread
Preheat clean griddle over medium heat. Whisk together the egg and milk until slightly frothy. Add the remaining ingredients, except for the butter and whisk in until incorporated.
Place 1 slice of bread into the batter and let soak while you put the butter on the skillet. Turn the bread over and press to submerge completely. REmove and place immediately on the buttered skillet. Repeat for the other two slices. Pour equal amounts of the remaining batter onto the uncooked side of the cooking french toast slices. Cook for about two minutes and then flip. Cook again for about two minutes and flip again. Flip one more time and plate.
Alternatively, you can brown the french toast on a skillet and then place onto a cookie-sheet and put into a 350 degree oven for 8 minutes to finish.
You can top this version of french toast with your favorite syrup (pure maple is my favorite), good berry preserves, peanute butter and jelly, fruit pie filling, or just butter and dust with powdered sugar.
A favorite in our house is after flipping for the first time, place velveeta cheese slice on the cooked side of 2 slices of the french toast. Flip the other 2 slices, cooked side down, on top of the cheese covered slices and finish cooking as you would for a grilled cheese sandwich. Plate and top with syrup. You can also place shaved ham, bacon, or breadfast sausage patties on top of the cheese as well.
To make stuffed french toast, choose thick sliced whole grain breat and cut a pocket into the middle. Fill with any combination of sweetened cream cheese and cooked fruit. Dip into the egg batter and cook as for regular french toast. Finish in the oven to make sure everything is cooked through. Dust with powdered sugar and plate.
Try several of the reicpes posted on this thread. See which ones are your favorites. There is no "best" recipe. The best one is the one you like the most.
Seeeeeeeya; Goodweed of the North