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.
- 1 Egg
- 1 Cup Milk
- 1 teaspoon Cinnamon
- 1 tablespoon Sugar
- ½ teaspoon nutmeg
- Cooking Spray
- 4-6 Slices American Bread
- Heat a large skillet or flat pan over medium-high heat and spray with cooking spray
- In a small bowl mix together the sugar, cinnamon and nutmeg
- In a shallow bowl, beat the eggs and milk, then add the sugar mixture and whisk until mixed well
- Dip the bread into the mixture on both sides, making sure to fully coat
- Place the bread in the skillet and cook on each side for about 3-5 minutes, or browned. Best if only flipped once
- Serve with syrup or powdered sugar and fresh fruit
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