Memere's French Toast Recipe from Port Orleans Riverside
4 large eggs
1/2 cup milk
3/4 cup plus 2 tablespoons sugar
2 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
1/4 cup vegetable oil
twelve 1 inch thick bread slices (a one lb loaf)
In a medium bowl, whisk together the eggs, milk, 2 tbsp sugar, 1/2 tsp cinnamon and vanilla.
In a medium bowl, stir together remaining 3/4 cup sugar and 2 tsp cinnamon. Transfer mixture to a plate and set aside.
In a twelve inch skillet, heat 1 tbsp oil over medium heat. Three slices at a time, dip the bread into the egg mixture, and fry until golden brown on both sides.
Immediately dredge the hot cooked French toasts in the cinnamon sugar mixture and shake off excess.
Repeat with remaining slices and oil. Serve hot with warm syrup.