In high school I worked in a small family owned diner that made the best French toast I've ever had. When I learned how to make it during one of my breakfast shifts, I couldn't get over how easy it was to make. Simply make a scrambled egg mixture of milk and eggs. Sometimes if I want to get fancy, I'll add a splash of pure vanilla extract but it's not necessary. I then fully dip one piece at a time of Texas toast and place on the griddle which has been preheated to a temperature of 250 degrees. After a few minutes, I check the toast. If it has started to brown, it's ready to flip. Cook both sides until browned and the crust is no longer wet. Immediately upon taking it off the griddle, I cover one side in butter and generously sprinkle a 50/50 cinnamon and sugar mixture before pouring the syrup. I usually keep a small Tupperware container of the cinnamon and sugar mixed together in my spice cabinet that way I don't have to mix the two ingredients whenever I make French toast- which is a lot!
