This is a great recipe if you want to boost your French toast game. Everything is like the traditional French toast, but with a splash of delicious vanilla and a sprinkle of cinnamon. Such a small addition but it really makes a difference.
– 6 day old (or several days old, in my case) slices of bread
-Eggs, 1 for every two pieces of bread
-1/2 tsp. ground cinnamon
– 1 tbsp. vanilla extract
– 2 tsp. granulated sugar (optional)
-Blueberries (or any fruit you’d like for a topping)
-Powdered sugar (optional, if you fancy). I eyeball it.
-1/2 cup milk, any kind
- Crack eggs into a pan that can fit as many squares of bread as you’d like. I normally use a bigger pan for this, but this was clean.
- Whisk eggs, cinnamon, vanilla extract, sugar, and milk.
- Dunk bread into the whisked eggs, flipping after no more than 20 seconds on each side. (Any more and your bread will fall apart on you.) Leave in for less time for thinner bread slices.
- Lay into a large skillet or sauce pan set at medium to medium high heat, depending on how toasted you’d like it. Be sure to not overcrowd your skillet. Cook on each side for about three minutes, or until the bread forms a bit of a crust like in the photo above and below. If the egg is still runny and dripping, you haven’t cooked it long enough.
- Repeat until you have the amount of slices desired.
- To plate, sprinkle powdered sugar, pour syrup if you wish, and throw on some blueberries.
- Serve immediately.
Malcolm wasn’t aware that I wanted to take a photo of the finished product, so I caught him about two or three bites in, sans most of the sugar. And apologies about the lighting in these photos. Our kitchen has like 2% natural light, so it tends to end up grainy like these shots. We are going to renovate, so I’m hoping more natural lighting is in the cards for us. I’ll report back.
Try these. They are so tasty, and great way to elevate your normal weekend French toast.