French Toast Tutorial

So a few weeks ago I made a confession that I didn't know how to make french toast. I had directions but every time I made it, it turned out goey and undercooked in the middle. I didn't know what I was doing wrong! So off to my friend Michelle's house for a late lunch and a little kitchen lesson...

We followed her recipe;

3 eggs, dash of milk, a little salt (her mil's secret ingredient) and then a little bit of vanilla (my contribution)

mix it up.

add some cinnamon

(she added cinnamon after each bread dipping so that each piece got a good amount)

She used a griddle set on 350 degrees. I don't have a griddle so she said to put the stovetop on medium to medium/low.

here's the secret: leave it alone.

I was flipping them waaaaaay too fast. Just let them be. Let them get to know one another. 

flip 'em. (eventually)

You can add extra butter to make sure the other side crusts up real nice.

And voila! Real french toast! No soggy gross mess! Whoo hoo!

Now here's where Michelle really outdid herself; she made homemade syrup. Yeah. delish & super easy. Who knew? 

Here's the recipe: 1 cup sugar + 1 cup brown sugar + 1 1/3 cup water.

Bring to a boil for 5 minutes. Pour into a container.

that's it. seriously. 

yum.

Thank you Michelle!