French Toast (Makrout)

French toast has a very humble story behind it; it is called "pain perdu" in French which means "Lost bread" they call it lost because it is made using bread that is not fresh enough to eat as is. To avoid having that less than fresh bread go to waste they found a good use for it as an afternoon snack or a breakfast...Magnifique!

This is my son's favorite breakfast that I would make on a Sunday morning every now and then. I make it using a baguette or any firm bread just no sliced bread please since it will get too soggy and soak up the oil and just be slimy and gross...Yuk!

Ingredients:

1 baguette
2 whole eggs
1 bowl of milk
1 tsp vanilla
granulated sugar,powdered sugar or maple syrup to serve

Directions:

Pour the milk in a deep dish and add the vanilla into it
Crack 2 eggs into a separate deep dish and whisk them
Heat some oil in a frying pan (We're not deep frying so just cover the bottom of the pan)

Cut the baguette into slices as show in the picture and submerge each slice in the milk first and then pass it in the egg from all sides.

Add the slices to the frying pan as soon as you pass them in the milk and then the egg mixture, once the first side is golden brown flip to the second side until all done.
Place the French toast on a piece of paper towel and cover with another one to soak up any excess oil.

I like to have them sprinkled with granulated sugar (You can add cinnamon too)

Tip: passing the baguette in the milk first and then the egg versus mixing the milk in the egg does two things:
By soaking the bread in the milk you saturate it in liquid which means that it will not absorb much oil and it also makes the French toast nice and moist on the inside.

Enjoy!