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["I called this ""Play It By Ear French Toast"" because it's not an exact science, the making of these babies. Trust me, they will turn out delicious pretty much any way you wanna rock this recipe. Change up the bread, use milk or cream, there's no way you'll get this one wrong. Onwards ho!", "Crack the egg into a bowl, add the salt and whisk with a fork.", "Add as much or as little milk as you like to the egg and salt, whisk again until well combined. I usually add about 1 1/2 cups (if I have them) but it's entirely up to you. All you need to remember is: more milk = soggier inside of the toast.", "Heat up a pan and let a pat of butter melt in it until it sizzles slightly.", "Dip the bread (pieces, halves, quarters, everything works except using a whole roll as is) into the milk and egg mix. Depending on the bread you use, it will absorb the liquid quickly or slowly. Be aware of that when you consider the time you want to leave it in the mix.", "Place the dipped bread into the pan. Sprinkle with sugar. Turn the bread around and sprinkle with sugar again. Turn the bread again about two or three times or until golden brown. If you like a lot of caramelized sugar on your French toast, keep sprinkling with sugar before each turn.", "Repeat until you've done all the bread you wanted.", "Put on plate and dust with cinnamon. Voila!", "Tip#1: if you don't like cinnamon or just want more along with it, you can use whatever floats your boat in the area of French toast. Maple syrup, fruit syrup, fresh fruit, ice cream, yoghurt ... literally anything goes!", "Tip#2: this recipe is ideal if you have bread that is about to go stale. Just let it soak a little longer in the liquid before putting in the pan, works like a charm!"]
