There is nothing like Sunday morning. It’s the only morning of the week that doesn’t call for an alarm clock or a to-do list and it seems the world doesn’t start until after noon. Accordingly, I’ve implemented a “no homework or studying before noon on Sunday” rule that makes the start of the new week that much easier.
For me, Sunday morning starts with a big (O.K. giant) mug of coffee, the New York Times, and CBS Sunday Morning. But the best is yet to come-Sunday Brunch. Sunday mornings are not complete without a homemade breakfast drizzled with maple syrup. Whether you choose pancakes, waffles, or French toast, Sunday Brunch should not go unobserved and all of these delicious breakfast foods can be whipped up at home in less time than it takes to go out or even run through a drive through.
Today, I give you one of my favorites:
Perfectly Easy French Toast
Combine the following ingredients, with a fork or small whisk, in a pie plate or casserole dish (or anything tall enough to hold a few inches of liquid and wide enough to hold a few slices of bread).
1 Egg
1 Teaspoon Vanilla
1 Teaspoon Sugar
½ cup of milk (any type of milk will work here, cow, almond, soy, etc.)
[These are the measurements for one serving, simply double, triple, quadruple, etc. depending on the number of brunchers.]
Pre-heat a large skillet on the low side of medium (or between 4 and 5, depending on your stove).
Soak slices of your bread of choice in the batter. The length of time it soaks will depend on the thickness of the bread; I like to buy an unsliced loaf and cut thick pieces for French toast, but for the most part any bread will work. Soak it thoroughly, but place it in the hot (buttered) skillet before it falls apart. The secret to the perfect French toast, besides using butter instead of oil, is placing a lid on the skillet as soon as you put bread in. Let the French toast fry in the covered skillet about four minutes, or until it has puffed up and turned golden brown, then flip it and leave it uncovered until the second side is golden brown (this should take 2 to 3 minutes).
[If you are cooking for several, simply repeat for each batch of French toast. (You could keep it warm and crispy in the oven if cooking for a large crowd.)]
Plate up your French toast, drizzle on pure maple syrup (there is no alternative in my book) and enjoy! The stress of the week ahead can wait.
