Classic French Toast

I was never one for French Toast. Something about the sogginess of the bread doesn’t settle well with me. I went through a short phase where I’d make crispy French Toast and that was a hit with my brothers for a while, but I haven’t experimented with it again.

Not until this past weekend, when in one of my on-a-whim moments I decided I wanted to make breakfast for everyone at home. I asked my brother if he’d be around and he made a very specific request for French Toast. I scoffed, started poaching my eggs – a post for another day—and then against my better judgment, decided to whip him up a stack toast.

It took me 5 minutes to remember how exactly French Toast was made. And then it was cake from there. This time though, instead of plain soggy bread, I added cinnamon and sugar—and it made all the difference. i bring you French Toast even I would eat… and that’s saying a lot.

 

Cinnamon Sugar French Toast

Ingredients

  • 1 Egg
  • 1 Cup Milk
  • 1 teaspoon Cinnamon
  • 1 tablespoon Sugar
  • ½ teaspoon nutmeg
  • Cooking Spray
  • 4-6 Slices American Bread

Instructions

  1. Heat a large skillet or flat pan over medium-high heat and spray with cooking spray
  2. In a small bowl mix together the sugar, cinnamon and nutmeg
  3. In a shallow bowl, beat the eggs and milk, then add the sugar mixture and whisk until mixed well
  4. Dip the bread into the mixture on both sides, making sure to fully coat
  5. Place the bread in the skillet and cook on each side for about 3-5 minutes, or browned. Best if only flipped once
  6. Serve with syrup or powdered sugar and fresh fruit
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