French Toast Grandma’s namesake recipe requires a few changes to the more traditional recipe that appears below. First, she prepared her egg mixture with more milk, closer to 1 cup – no vanilla or cinnamon. She also cooked it at a higher temperature. She never placed the dipped bread in the skillet until it was hot. Another big difference…Crisco. Grandma melted the Crisco in a cast iron skillet and cooked the French toast quickly. Usually she cut the bread in half so she may have made the original French toast sticks. The final difference, instead of using pancake syrup, she made her own concoction. She melted ½ cup brown sugar, ½ cup white sugar, and ½ cup water in a saucepan and then poured the warm syrup over the toast.
French Toast Recipe
½ cup milk (may increase to 1 cup)
¼ teaspoon vanilla (optional)
¼ teaspoon cinnamon (optional)
8 slices of bread
Crack eggs in pie plate or shallow dish. Add milk and beat with a fork. Add vanilla and/or cinnamon if desired.
Heat the skillet or griddle to medium heat.
Place bread, one slice at a time, in the eggs mixture letting it soak up the egg for a couple of seconds and then turning to coat the other side.
Add the dipped bread to a hot skillet or griddle with melted butter or vegetable oil.
Cook until the bottom is lightly browned and then turn and brown the other side.
Serve with butter and syrup.
Of course, Granddaddy would not have eaten his French toast with syrup. Instead he treated it more like eggs…pepper instead of syrup.