Burg is Molly's dad and this recipe is her version of the French toast that he made for her growing up. The cinnamon and sugar part of this recipe comes from my Aunt Traci and her re-creation of a delicious French toast breakfast that she had in Park City. For me the cinnamon and sugar coating seals the deal and makes this French toast extra special. Thanks Traci!
Burg's French Toast
3 large eggs
1 cup whole milk
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Pinch of freshly ground nutmeg (I use cinnamon)
Canola oil or other flavorless oil, for frying
6 to 8 slices day-old bread, cut on the diagonal, about 3/4 inch thick (I used granny bread)
Cinnamon and sugar
Break the eggs into a wide, shallow bowl. Whisk the eggs to break up the yolks. Add the milk, sugar, vanilla, salt, and nutmeg and whisk to blend.
Place a heavy large skillet-preferably cast iron-over medium-high heat, and pour enough oil to completely coat the bottom of the skillet (about 1/4-inch deep). Let the oil heat until you can feel warmth radiating from it when you hold your hand close over the pan. To test the heat, dip the tip of a finger into the egg mixture-not the oil!-and flick a drop into the oil. If it sizzles, it's ready.
Meanwhile, when the oil is almost hot enough, put 2 to 3 slices of bread into the egg mixture, allowing them to rest for 30 seconds to 1 minute per side. They should feel heavy and thoroughly saturated, but they shouldn't be falling apart. Carefully, using tongs, place the slices is the skilled. They should sizzle upon contact, and the oil should bubble busily around the edges. Watch carefully: with hot oil like this, the slices can burn more quickly than you would think. Cook until the underside of each slice is golden brown, 1 to 2 minutes. Once you remove the French toast from pan, immediately place in a wide shallow bowl filled with cinnamon and sugar and coat both sides with the cinnamon sugar mixture. Serve with lightly sweetened whipped cream and a fruit of your choice.