My grandmother used to make me french toast when I was a kid. However, that was not what she called it. To her, it's eggie-bread(directly translated from Cantonese), and serves it as breakfast or an afternoon snack. That was my first exposure to this delicious egg-soaked bread that is gently seared in beautiful butter fat and served with pure golden maple syrup. Except she added an extra ingredient in hers. Yes, my grandma is solely responsible for my sweet-tooth. She added sugar into whisked up eggs. Then she cooks it. That little bit of sugar adds an extra layer of sweetness on top of the syrup, and it's perfect with some sweet and tart strawberries and crispy bacon. I made this in Mexico recently, but forgot to take a picture. It's my perfect excuse to make it again this weekend. Want some?
5 slices of wholewheat bread or sourdough bread
4 eggs, cracked and lightly beaten
1 tbs sugar
Heat non-stick skillet or griddle over med heat. Mix egg with sugar. Add butter to skillet or griddle. Lay bread in single layer. I usually have 2-3 pieces of bread going at the same time. Brown for 3-5 mins. Turn over for another 3 mins. Serve.