Breakfast Cookbook

French Toast

1 loaf Rustic Italian bread, or the equivalent (heavy bread)
1 egg (2 eggs if making the whole loaf)
Cinnamon-sugar mixture
2 tsp. vanilla
1 C. milk, or more

  1. I whisk my eggs in a 9×9″ cake pan. Then add the cinnamon-sugar (like you use for toast) mixture – I’m guessing 1 tablespoon or more.
  2. Add vanilla, then milk.
  3. Heat frypan or griddle until hot.
  4. Pour a small amount of oil on pan or use Pam.
  5. Dip 1 side of bread in batter, flip over; don’t let it soak. Place on hot griddle.
  6. Flip over when brown on bottom side and cook other side.

NOTE — If you are running out of batter and have more to make, just add a little milk as you go.

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