Ideal recipe to recycle stale bread from the day before, or quite simply a not very good baguette, the French toast has the nostalgic taste of childhood snacks, and has something to put in a good mood from breakfast, without necessity to bring out the heavy artillery in the kitchen.
Like many other culinary specialties, French toast was born out of necessity, that of not wasting food. Especially since it was for a long time socially unacceptable to throw away bread, a basic symbol of food in religions, and a pillar of people's survival. Much cheaper than meat, fish and even dairy products, the peasant world only survived famines with the help of this one. So no, bread is not thrown — even to ducks! (who, anyway, digest it very badly!).
However, necessity does not mean, or at least no longer, lack of taste. The greatest chefs have incorporated French toast into their recipes, and this specialty, known in countless variations around the world (the Germans call it, for example, the "poor knight"), has inherited in the United States from the charming name of French toast .
Popular recipe obliges, the list of ingredients is generally in any pantry – nothing extravagant here. So basic, and easy on top of that, it's a perfect recipe to improvise for a snack with the grandchildren.
Here is the recipe for the most basic French toast, but many regional variants offer flambéing it, for example with triple sec or pommeau - variants to reserve after the apprentice cooks have returned to play!
Whisk the eggs briskly and coarsely with the milk, sugar, and possibly the perfume, in a deep plate.
Cut the bread (or brioche, baguette, etc.) into slices, and dip them in the mixture. These must soak up the mixture, but you must avoid letting them soak so that they do not fall apart.
As soon as they are soaked, place the pieces of bread in a frying pan previously buttered and heated over high heat, in order to sear them. Cook them for a minute or two on each side. When the bread is decorated with a brown/tan pattern, remove the pieces from the pan and serve immediately.
This is enough to make an ideal snack. To be served with icing sugar, jam or spread for the greediest, or berries and maple syrup to make a French toast American style. Or quite simply on its own, because the French toast and its childhood aroma are enough on their own!
