Recipe: French Toast

1 In a saucepan pour a few drops of water then your milk, your sugar and the vanilla, bring to a boil then let cool.

2 Place in 1 large shallow dish 2 slices of bread (or 4 if you want to use your baking sheet), then with a brush dampen your bread slices with your cooled milk, and this is a very important point, your bread must be just soaked and not soggy.

3 In a large bowl quickly beat (10 seconds) your eggs like an omelette with a pinch of salt.

4 Set up a large frying pan, then heat 0.9 oz (25g) of butter without browning, quickly dip 2 slices of bread in your beaten eggs then place them in your melted butter, then increase your heat and after 3 minutes flip them by adding 0.9 oz (25g) of butter and cook for 3 more minutes.
Then transfer to a large plate and repeat the same operation for the other slices.
Serve these French toast slices hot or warm by dusting them with caster sugar, icing sugar, brown sugar or muscovado sugar (the sugar I prefer with this preparation).
I like to serve with for example red fruit jams, or as I prepared them a few times ago with an exceptional Corsican jam made from citrons*.
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