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French Toast

(by Liz Susman Karp)


2 slices of bread, preferably challah

1 egg

milk to taste

vanilla extract to taste

1 T. butter

Using a fork, beat egg in a bowl or Pyrex dish that will hold the 2 slices of bread somewhat snugly.

Add milk and mix, then add and mix in vanilla.

Place bread slices in the egg mixture and let soak until about half the liquid is absorbed.

Turn over the bread slices so they can absorb the remaining liquid, a few minutes or even overnight in the refrigerator.

Once the liquid is absorbed, melt butter over medium heat in a frying pan.

Add the bread and let it cook for 2 minutes.

Once the bread is browned and can be flipped, cook the other side for 2 more minutes.

Serve with real maple syrup.

Serves 1.


(Read Sleeping Late on Sundays, the story that accompanies this recipe.)

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