French Toast for the World!

From the Beth's book of Recipes, I will now type what is the most wonderful recipe for french toast.

It's a long one: In 2 parts, depending on if your bread is squishy, or firm.

For Challah or Sandwich bread-French toast I

Thick sliced bread is best, but high quality sandwich sliced bread can work just as well.

mix:
1 large egg
2 T. unsalted butter,melted, plus extra for frying
3/4c. Milk
2tsp. vanilla
2T. sugar
1.3 AP Flour
1/4tsp. Salt
4-5 3/4inch think slices of day old challah, or 6-8 slices of day old sandwich bread

Heat skillet, mix all ingredients in a shallow pie pan--whisking until smooth. Soak bread, without over saturating it. (30-40 sec per side) Pick up bread from batter and let excess drip off. Swirl 1 T. butter on skillet. Cook for 1 min 45 sec on one side, and 1 min on the other, until golden brown. Serve immediately!

Firm European style bread-French Toast II

Less flour is the secret.

1 large egg
1c. Milk
2tsp. vanilla
2T. Sugar
1T. AP Flour
1/4tsp. Salt
4-8, 3/4 inch thick slices of either Italian or French bread.

Follow cooking directions as for French Toast I. Omitting the melted butter in the batter, and soaking each slice of bread for 30 seconds in batter. and cooking 1st side for 2minutes. and the second side for 1 min 15 seconds.