So, I have started to test bread, and bake bread. Every single night there has been a different loaf of bread, or rolls, or hamburger buns. The byproduct of all this bread combined with the 'crew' is, naturally, French Toast.
My French toast dip is rich with two cups of whole milk, three extra large eggs and two tablespoons of my homemade vanilla extract. I whisk this together in a 9"x9" Pyrex baking dish to await the bread.
I use a neutral vegetable oil. 365 brand makes a nice non-GMO soybean vegetable oil. I put a good 1/4" of oil into a large pan (I usually use a stock pot with high sides to keep the rest of my kitchen cleaner) and heat it until a drop of the egg dip cooks immediately when dropped into the hot oil. Once the oil is to the proper temperature, the cooking can begin.
Soak the bread, one slice at a time, for about 30 seconds in the milk dip. The objective is to have the milk mixture soak into the bread, not just sit on the surface. Gently slide the soaked bread slice into the hot oil and immediately sprinkle with cinnamon and sugar. Fry the slice for about two minutes (or until golden brown - lift a corner and take a peek), then flip over and sprinkle the new side with additional cinnamon and sugar. Cook again for about two minutes.
I remove the cooked slices to a paper towel lined plate - where the crew grabs them of with yelps of "dang that's hot!". Continue the process until all the bread is cooked. French Toast keeps well in the refrigerator and reheats beautifully in the toaster or toaster oven.