1. Preheat a griddle to 300 – 325 degrees F. (Or a frying pan on your stove to Medium – Med/High heat.)
2. In a shallow dish whisk together eggs, milk, both flavorings, sugar and orange juice.
3. Dip one side of the bread into egg mixture and flip over (as you would normally).
4. Prick the egged side all over with a fork. Flip the slice back over in the egg mixture.
5. Prick the other side all over with a fork.
6. Carefully lift the bread onto a medium-hot griddle, frying pan, etc. Don’t worry if the bread falls apart a little. Just put it all together on the griddle and it’ll cook back together.
7. Cook for 3 – 5 minutes. Flip over. Lather with 1 Tbsp Butter. Cook for another 3 – 5 minutes or until puffy and done. The toast will be soft, but not gooey.
Serve Hot with POWDERED SUGAR. Please, please, I BEG YOU, do not ruin this with syrup! (Ok, you can if you want. Just don’t tell me, ok?)
*Texas Toast is too thick, Wonder Bread too thin. We use Nature’s Own 100% Wheat Bread, but my FAVORITE when I’m not worrying about calories and fiber and all is Grandma Sycamore’s White Bread (found in Western U.S.). I think Pepperidge Farm’s Country White is excellent, too. Just use a good hearty bread.
**The lady who did the cooking show insisted that imitation vanilla would ruin this recipe, and while I’m not arguing that Mexican Vanilla is DIVINE, imitation is fine.
Source: Utah State Fair–Owner of The 1887 Hansen House Bed and Breakfast Inn, Sandy, UT