High Cooking: French Toast

French toast is one of my favorite breakfast foods, and I rarely eat it for breakfast. It’s a great way to use bread that’s starting to get stale, and every kind of bread gives a different flavor and texture. My most recent batches of French toast used some nine-grain bread with various seeds in it, which turned out delicious.

It’s quite easy to make, as well. Here’s everything you need:

  • Eggs
  • Milk
  • Bread
  • Butter
  • Spices if desired

This recipe will make around 4-6 slices of French toast. The cost is minuscule; you could quadruple the recipe and make 24 slices for a total of about $8.25, which is 34 cents each. This works out to roughly 70 cents per 500 calories.

To start, recreate The Threesome that Never Came from one of my previous recipes.

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Beat the eggs into submission and add 1/4 cup of milk and the spices. I like to use a teaspoon of vanilla, a quarter teaspoon of ground nutmeg, and a dash or two of cinnamon. Keep beating the mixture until it’s as runny as it’ll get, which should help increase the fluffiness of the final product.

Then soak a slice of bread for about 10-15 seconds on each side, or longer if you want it to be softer and more fluffy. Melt half a tablespoon of butter per slice in a skillet, and cook them on medium-low heat. My gas stove tends to be hotter than most, so I had to turn it way down. The egg mixture will burn very quickly after it starts browning, so you might have to experiment a little to find the perfect temperature on your stove.

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The calorie content of each slice depends on the bread you use and how long you soak it in the egg mixture. With 110-calorie bread slices, including the butter for cooking and a tablespoon of maple syrup per slice, mine were around 240 calories each.

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After consuming all my French toast, I used the last of my maple syrup to make a dessert out of fresh snow, a family tradition that goes back as far as I can remember. It’s surprisingly delightful; snow has a slight but distinctive flavor, and coalesces into crunchy bits of ice as you chew it. Of course I used my titanium spork to eat it. Just look at the words on the handle.

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