For my birthday my mother gave me a very useful cookbook. When I cracked its spine, I vowed to make a recipe from it each week. So far, I’ve made this recipe week after week after week. It’s just so good! Click here for the full recipe.
If I was cooking for more than one person, I would have used a bigger pan to coat the day-old bread pieces. That would expedite the process tremendously.
This dish can be served with syrup and butter, fruit, or any other topping you desire. The vanilla and cinnamon give this a fresh kick. Yum!
We like it with bacon or on its own. Easy, fast weekend brunch or breakfast for dinner.
How do you usually make french toast? Any tips?