I have made French toast since I was 12 years old cooking breakfast for myself and my two younger sisters. French Toast was on the menu most mornings. You know it is easy if a 12-year-old can do it. I never followed a recipe. I just cracked 2 eggs, added milk, and mixed with a fork. I heated my mother’s cast iron skillet to a medium high heat. Then dropped a couple of tablespoons of butter into the skillet. As the butter heated I just dipped the bread into the egg mixture and threw it in the skillet. Perfection with some syrup. I could do this in less than ten minutes!
After all these years of teaching foods I have never broiled French Toast and guess what it was on the recipe that I gave my class and they were all over it! Texture is a biggie when deciding if you like certain foods. Many of my students said that they disliked French toast because of the soft texture. So in the middle of my demo I switched gears and made French toast the traditional way as well as broiling it. If you like crunchy you will love French Toast cooked under the broiler. Personally, I liked it both ways. When baking French toast it produces the same texture as cooking it in a skillet, but when broiling the toast you get lots of crunchiness on the edges. If you love lots of crunchy texture this is just for you! Sorry that I cannot give the link to the recipe. It came out of an old Pillsbury cookbook and I have searched their site as well as the sister site Betty Crocker, but cannot find it.
Broiled French Toast from Pillsbury yield 4 to 6 slices
- 2 eggs, slightly beaten
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup milk
- 2 tablespoon margarine or butter
- 4- 6 slices bread or 6 to 8 slices French bread, cut diagonally about 1 in. thick
- Turn the oven to broil.
- In a shallow pan combine all ingredients except margarine and bread. Mix well.
- Melt margarine in jelly roll pan or broiler pan.
- Dip bread in egg mixture, turning to coat both sides.
- Place egg-coated slices in margarine and broil 3- 4 inches from heat about 3 minutes or until golden brown. I found that I had to rotate the pan halfway during the cooking time.
- Turn and broil on the other side.
Here’s what my classes cooked up for the French Toast lab.
The Teacher Cooks