French Toast with Berries

So, I didn’t start out thinking about making french toast. I started out by thinking, my photography teacher is coming over to help me with my new lights, I need something nice to photograph that will not wilt, melt, drip, shrivel…you get my drift. I racked my brain, what there is left of it. And then I heard a little voice in my head saying “French toast, french toast!

It was actually a big voice, and it wasn’t in my head, it was in my kitchen, and it was coming out of my teenager, who thinks the basic food groups are macaroni and cheese, hamburgers, pizza, anything chocolate (Milk chocolate. Don’t give her dark chocolate, whatever you do.) and…french toast. I can make french toast in my sleep at this point. The teenager probably could too, but it is SO much better when Mom makes it. I think that, too.

And I thought, that’s it, french toast! Ready for it’s close-up, and able to withstand hours of photography instruction while still looking beautiful!

So, I got myself a nice collection of these:

Because life is better with blueberries. And made up a batch of my “can make it with my eyes closed” french toast. Which we ate. And then I made another batch that we photographed for 2 hours, and the dog then ate.

My french toast, I should say, is not the thick, crunchy on the outside baked kind, but the thinner, creamy kind that you make with whatever sandwich bread you have on hand. No offense to the thick kind, and there are definitely lots of yummy french toast recipes that you can soak overnight, bake in the oven, etc etc. My challenge is to get the french toast from an idea in my head to on the table in about 10 minutes…and still have it taste so good that my girl says, “Mommy, you make the best french toast in the WORLD!.” So here it is, my rapid-fire french toast recipe, beloved by teenagers and dogs alike.