Practice Makes Perfect

Fresh on the griddle

Post Flip

This morning my dad made Pumpkin French Toast, and when he cooks french toast it comes out perfect. His french toast has always been my favorite, so naturally, being an adult I'd have to learn how to make it before I move out. Now I have made french toast before, but I've never been the flipper, and after today there is a good reason for it. My dad told me to only barely dip the bread in the batter. Which I thought I did, but the bread was really soft and the batter soaked through very quickly. Next thing I know I'm trying to flip the bread over to coat the other side and the bread is falling apart on me! The second piece was even more of a disaster when an actual chunk of the bread broke off. Oh well, onto the griddle with the two of them, for 3 minutes on each side. Which is what I've always been told and did. When I go to flip it the flip was fine, but then I noticed that the backside never got fully covered in the batter, of course. After 3 minutes on the second side I take my french toast off the griddle and my dad checks it out. "You didn't cook it long enough," he says. Well I guess I still have more to learn but you know what they say, practice makes perfect!

Things to do differently: 1) Don't let the bread soak in the batter; 2) Fully coat the other side; 3) Maybe 3minutes and 30 seconds max on each side if it needs the extra time.

I hope your Sunday breakfasts were more successful than mine!