Laurel's French Toast

 

Laurel's French Toast

So I started reading Jason F. Wright's "The Wednesday Letters" the other day and the book is wonderful!  One of the main characters, Samantha was reminiscing about her mom's French toast. "Soaking fat pieces of Texas toast in her syrup batter all night."  That sounded so good to me.  Last night I noticed I had half a loaf of French bread sitting in the fridge and thought, "hmmmm...."  Well, I came up with this recipe idea and served it to my husband, Larry, this morning.  He ate four pieces!   Here is the recipe I put together with the help of Samantha Cooper's description.  If you are reading this and you already have (a) the recipe, please share it in a comment.  I would LOVE to try it!  I just wish I had some of the Virgina ham to go with the French toast. 

8 slices of French bread or Texas toast (I sliced the French bread to 1/2 inch thick)

1 cup of your favorite pancake mix

2 eggs

1/2 cup of milk

1/2 cup of your favorite maple syrup

In a large bowl with a tight fitting lid, combine the pancake mix through the maple syrup.  Mix well.  Add more milk if the batter is too thick.  Place the bread slices into the mix and stir gently to coat.  Place the lid on the bowl and make sure it fits tight.  Turn the bowl upside down to coat the bread well.  Turn the bowl right side up.  Place in the fridge overnight.  In the morning, spray a non-stick frying pan with cooking spray.  (I did this to keep the dish a little lighter, but you can use a skillet with oil or butter if you prefer.)  Heat the pan to a medium-high heat.  Once the pan is hot, place the slices of bread in and cook on each side for a few minutes or until golden.  Turn just once.  Place the heat to medium-low to finish cooking.  It took mine about 15 minutes to get it to where the middle of the bread was not runny.  You can judge by your own stove.  Serve immediately with butter and syrup.  And if you have it, Virgina ham.  

Enjoy!