FRENCH TOAST
This is a fine version of the classic. It's amazing what a touch of vanilla can do to even the most prosaic recipes. Serves 2 - 4.
4 eggs, slightly beaten 1/2 tsp. salt
1 cup milk 1/2 tsp. vanilla
8 slices of bread Cinnamon & Sugar
Mix the eggs, milk, salt, and vanilla; whisk together. Dip each slice of bread into the egg mixture and brown on each side with a well-buttered skillet or griddle. Sprinkle with cinnamon and sugar; serve with maple syrup.
A word about...
MAPLE SYRUP
The caramel-colored flavored corn syrup commonly drizzled on pancakes has no relation to the real thing. Real maple syrup is the boiled sap of the maple tree gathered when the sap begins to rise in the spring. It takes 40 gallons of sap to make 1 gallon of maple syrup. Blended maple syrups contain anywhere from 2 to 15 percent real maple syrup. It is graded according to the quality and color; the lighter the color the milder the flavor. (If you can find it, Grade B is worth every penny!) Syrup kept in an air-tight glass container in the refrigerator can last almost indefinitely.
Recipe from All My Best: The Sequel. A collection of recipes by Amanda Carter-Sheahan