Mom’s Secret French Toast

My Mom’s Secret French Toast recipe is a little bit different than any other french toast recipe I’ve seen.
She would first dip toast slices in milk only, then in egg mixture. It may seem like a small difference, but it has a bitg imapct on the end result (at least in my view). After frying, her toast was soft, milky and creamy in the center, and crispy on the outside. Whenever I tried a french toast that someone else made, I was always disappointed because they tasted somehow “eggy” and had no creamy center. On the other hand, if you prefer your french toast on the dry side, than this recipe is not for you.

I know there are hundreds of french toast recipes on the internet, but I just want to share the one I like so much. Maybe it is just a matter of habit – we like what we are used to. Anyway, to this day I still haven’t found a better recipe than my Mom’s Secret French Toast.

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Mom's Secret French Toast

Servings: 10 slices

Author: Kitchen Nostalgia

Ingredients

• 1 1/4 cup milk
• 2 eggs
• 1/4 cup milk
• a pinch of salt
• 1/4 Tbsp vanilla extract
• 1 Tbsp powdered sugar
• 8-10 slices bread slices
• 6-8 Tbsp oil* for frying

Instructions

1. Put 1 1/4 cup milk in a shallow dish or plate.
2. Put eggs, 1/4 cup milk, salt, vanilla and sugar in another plate and whisk with a fork.
3. Heat oil in a frying pan.
4. Dip each bread slice in milk, about 5 seconds on each side. Be careful not to leave the bread in milk for too long, or it will disintegrate. If you take it out too soon, it will remain dry in the center. Adjust the amount of time you let the bread soak according to how thick and dry your slices are.
5. Transfer each bread slice to the dish with egg mixture, turn immediately to another side to coat both sides evenly. Shake off the excess, and place the slices onto the hot pan. Fry each side on medium heat until golden. Take out of the pan and put on paper towel to soak excess fat.

Recipe Notes

*I didn't use butter for frying because it burns easily, even when it is mixed with oil.