Do you measure? Sometimes I do, sometimes I don’t. This can make recipe sharing tricky and a bit intimidating but here it goes…French Toast is a breakfast I’ve made before but I decided that I wanted a little oomph to this batch.
3/4 Cup Half & Half
6 Large Eggs
3 Tbsp Sugar(Brown Sugar would be yummy)
1/2 Tbsp Ground Cinnamon
1 Tsp Vanilla(No fakes please, the real deal)
1/4 Tsp Salt
Wisk(a fork does a great job too)together all ingredients, choose your favorite bread(not of the herbed or savory nature, obviously 😉 Dunk each slice two or three times in the custard. For traditional supermarket loaf bread, be sure your hand is supporting the slices(submerged in the custard…fun!)while dunking or you’ll have a mess.
Add a pat of butter or margarine to a nonstick skillet or griddle, let it melt, add bread and admire that sizzle. Add another pat or two to melt around the frying bread, turn after a minute or two and brown the other side, remove from pan. Cooking time is roughly five minutes but stoves vary greatly. Don’t leave it, not even for a second…burned food is not the result we want.
Sift some powdered sugar on top(I use a mesh strainer and a spoon to dust the ps), add butter, syrup, peanutbutter jelly…the options are endless!
Hankering for a sandwich for lunch? The leftover toast(minus the toppings 😉 would be wonderful for use in a ham or nut butter sandwich.
Yields 8-12 Slices, depending on bread choice.
1 Corinthians 10:31 ESV
So, whether you eat or drink, or whatever you do, do all to the glory of God.