It was about 7:00 p.m. on a Saturday night, and I was on my last stop.
I’d been running errands and shopping all day. I was tired, my sprained ankle was hurting, and I just wanted to get home. But the french bread caught my eye as I hurried down the aisle towards a cash register.
It looked so fresh and soft and golden. I just couldn’t resist.
The very next morning I decided to use that loaf of bread to make French toast. I hadn’t made it in years, but it was like riding a bike…
Cast Iron Skillet French Toast
I grabbed the eggs from the fridge and was reaching for the milk when I noticed the half and half hidden behind the yogurt.
“Let’s go with half and half,” I thought.
My daughter and her friend whisked together the ingredients. Then, dipped the bread slices into the mixture as I melted butter in the cast iron skillet.
Once some of the French toast was ready, the girls were suddenly off duty and enjoying breakfast. They were so excited about the toast that they didn’t even wait on the bacon.
I was still cooking, tending to the bacon and waiting on the last batch of bread to turn golden, when I heard,
“Miss Sharon this is so good! It’s better than my Mom’s.”
Then, my daughter chimed in, “Oh my gosh, Mom. This is so good.”
By this time, Matt was eating too, and he echoed their sentiments.
I was one satisfied momma. And I’ll tell you what, as I took my first bite of that sweet, slightly crisp bread with syrup drizzled on top, I was a pretty dang proud momma, too.
I think the secret was the half and half and the cast iron skillet. I guess that’s two secrets, but I wouldn’t leave either one of them out. Anyway, here’s my French toast recipe.
Cast Iron Skillet French ToastCourse: BreakfastDifficulty: Easy
The cast iron skillet is the secret ingredient to perfectly crisp and golden french toast.
1 loaf of french bread cut into 1/2 inch slices
3 large eggs
1/4 cup half and half
1/4 tsp vanilla extract
1/8 tsp of cinnamon sugar ( I used McCormick’s cinnamon sugar grinder0
2 Tbsp butter
powdered sugar for garnish (optional)
- Whisk eggs, half and half, vanilla and cinnamon sugar in bowl
- Dip bread slice in mixture, let sit just a few seconds, turn over and dip other side
- Drain excess mixture off of bread and back into bowl
- Melt butter in cast iron skillet
- Once the butter is melted, place bread slices in skillet and brown for a couple of minutes, or until crisp and golden, on each side
- Remove from pan with a spatula and garnish with powdered sugar
- Measurements on the half and half, vanilla and cinnamon sugar are estimates. Serving suggestion based on 1/2 inch slices, 2 slices per person.
Serve this cast iron skillet french toast with a couple of slices of bacon, some fresh fruit and orange juice for a delicious breakfast.
These canned biscuit donuts are also a fun breakfast idea.