For some reason, I had always thought that French toast was a difficult breakfast to prepare. I was totally wrong. This is twice I’ve made this recipe in the past few months and I just love it. The first time I made this, I used regular whole wheat sandwich bread, and drizzled it with maple syrup and a few blueberries (my daughter loved it). This time I used French bread, drizzled it with maple syrup and topped it with sweetened strawberries and bananas (and again, my daughter loved it).
I have to state the fact that my daughter loved it because she usually doesn’t eat things I cook for her – she’d rather eat raw stuff, like vegetables, fruit and sandwiches (at least it’s good for her!).
Serves 1-2, depending on how hungry you are!
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon ground cinnamon
2 slices bread, whatever kind you have
butter for pan
Coat a frying pan with butter and warm the pan to medium heat.
Meanwhile, in a small bowl, whisk together egg, milk, vanilla, cinnamon and nutmeg. Pour into a shallow rimmed plate or bowl, to easily coat slices of bread. Dip slices of bread, one at a time, into the egg mixture, turning to coat thoroughly.
When the pan is hot, place slices of bread inside and cook for about 3 minutes, or until bread is golden brown and crispy. Turn the slices of bread over and cook again until golden brown and crispy.
Serve with maple syrup and/or fresh fruit.