i made some french toast the other morning.
i don't have a recipe, but here are some basic tips :
-don't use precut bread, proper french toast needs to be PHAT ol' pieces.
-eggs, halfnhalf or cream, cinnamon and nutmeg only. find your own ratio.
-let the pieces of bread SOAK in the egg mixture to absorb the moisture.
PROTIP: the faster your "seer" the bread the more moisture the toast will retain. a common mistake with french toast (IMO) is people try to cook it low and slow in a frying pan and it ends up drying out the bread more than necessary. i always try to cook mine on med-high or high to get color but still stay soft and chewy.
"No he's out trolling with his new fishing pole. Looky here dude already caught something with it and the line didn't even get wet yet. Oh the irony." -Huck_Norris
Gettin' Up. Stayin' Above.