Cinnamon French Toast
Easy Peasy
6 large eggs
1 cup milk ( I use the remainder of the evaporated milk used in syrup)
1/2 teaspoon ground cinnamon
2 teaspoons vanilla
4 tablespoons sugar
pinch salt
1/4 teaspoon baking powder
1 loaf French bread (I use the one that's baked at the market and I slice it 3/4 inch thick, or you can buy thick pre-sliced bread)
1/2 to 3/4 stick butter
I make this concoction in the blender. You can also just whisk it up in a medium bowl. To begin, add milk, cinnamon, vanilla, sugar, salt and baking powder and mix well. Grab a cake pan or jelly roll pan (with sides). Dip each piece of bread in the egg mixture covering both sides (careful not to get it soggy). Continue with all the sliced bread. Cover and refrigerate overnight. If you didn't do this the night before, you can still make this recipe. It just need to sit a little while first.
Take a large frying pan and on medium heat add a tablespoon of butter. When the butter has melted, add a few pieces of the eggy bread. Cover with a lid to ensure the French toast will not be soggy (a no, no) Now you can cook all the bread before serving by keeping the cooked toast in a low temp.-warm-oven covering the bread with foil to keep it from drying out. Serve on a platter with bacon and scrambled eggs. Give the syrup a quick stir and pour into a little pitcher. Viola! You will amaze your family!
So what is your favorite breakfast? Come talk to us and leave a comment! Join our blog and let us know what you think!
love and kisses,
Jan and Kristen
5 comments:
Ron would like to know if you or Krissy would have any BBQ ideas involving the plank (wood)?? He needs ideas!
Can you do this for our sisters weekend? Maybe Sunday morning before everyone goes home??
Yes we L-O-V-E salmon BBQ'd on cedar planks. I'll tuck some in my suitcase! Can't wait!
when is sisters weekend?
Oh sweet yummy-ness. I definitely love this breakfast. Nothing can rival this french toast and syrup but the New Orleans style scramble at Coogies in Malibu is fabulous!
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