EATS:French Toasts.

2am and I was craving for my favo French Toast. Luckily, papa E was nice to make some for me. He was so cute while making them with the sleepy eyes and all. French Toast remains to be one of my staples at the brekky table, along with cream cheese and a bagel. I can die, they're just soooo incredibly delish!!! 

What makes a good French Toast then? papa E already mastered my recipe but he also likes to tweak it at times. Am not complaining though, he's starting to become a good chef na.

• Type of bread. Suggest you try sourdough bread. Its tough texture is wise enough to stand up to the egg/milk mixture, and the tang of the bread contrasts with the sweetness of the syrup. Anyhow, any normal bread would do. As long as its of good quality, sturdy bread- like French or Italian bread sliced thick is a nice bet though.
• Dipped in milk mixed with just yolks versus whole eggs.  If you want the custard-like type of french toast, go for the yolks only mixture.
• Don't dunk 'em all in one bowl. Use a baking dish and do not dump them all at the same time else you won't be able to coat the bread evenly
• Flavoring. How do you want your french toast flavored? With a taste of cinnamon, vanilla, nutmeg? I prefer mine with cream cheese and sometimes I use jams or peanut butter.

French Toast served with Green Rose. S-w-e-e-t.

Try this:

Add melted butter into your egg/milk mixture. Make sure that the milk is a bit warm to prevent your butter from solidifying.

Make your FrenchToasts crisp on the outside and soft on the inside. I am not a syrup fan, but if you are, these toasts pair up well with them, just like with pancakes.