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Make the Weekends Special: Cinnamon French Toast

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As our daughter gets older, the life of our family is increasingly hectic. I have always prized lazy weekend mornings, lots of coffee, and a special weekend breakfast. French toast is one of my favorites when we want to take things past the standard toast and eggs.

This recipe makes a classic french toast with a light and airy texture, and wonderful, memory-inducing cinnamon fragrance.

Cinnamon French Toast
makes 8-10 slices french toast

8-10 1″ slices of day-old peasant loaf, other white bread, or challah
1 1/2 cups milk
5 eggs
1 tablespoon sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon (fresh ground for maximum flavor)
1/2 teaspoon ground ginger
good pinch salt
butter and/or neutral oil for frying

Preheat your largest skillet over medium heat. Crack the eggs into a large bowl, and whisk vigorously. Slowly whisk in the milk, and then sugar, vanilla, spices and salt. Whisk well so the ingredients are light and frothy. Immerse 3 or 4 slices of bread and let them soak until they are nearly falling apart. I like to cook my french toast with a mix of butter and neutral oil, such as canola; to start, I suggest you add one tablespoon each.

Once the oil is hot, but not smoking, place the soaked slices in the skillet and fry each side for about 5 minutes. Meanwhile, dip the next batch of bread slices in the batter. If you need to, you can always add more milk of egg to make the batter stretch a bit further.

Dump any remaining batter over the last pieces of french toast as they cook. Keep cooked slices of french toast in a warm platter in a 200 degree oven.

Serve french toast with a dash of ground cinnamon and a drizzle of maple syrup.

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