This recipe is a versatile base to a great French toast. It’s easy to half or double. I’ve used it with various breads such as white, wheat, or even a sliced ciabatta. Put butter and syrup on top of berries and whipped cream.
4 slices of bread of your choice
1/4 c milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tbsp brown sugar
Crack eggs in a wide based bowl or deep plate.
Whisk the eggs until scrambled and add milk and vanilla. Whisk again until combined.
Add the cinnamon and brown sugar and whisk again until brown sugar is no longer floating.
Dip the slices of bread on each side and immediately put on a preheated pan over medium heat.
Cook for 2-3 minutes on each side or until brown and lightly crisp but not dark.
Repeat dipping bread and cooking until all pieces of bread are gone.
Top with syrup and butter or whipped cream (recipe here) and berries! Make it your own.
Whisk the egg mixture between batches of French toast because the cinnamon tends to float and will be unevenly distributed between pieces.
If the toast is cooking in less than 2 minutes, turn down the heat because the inside could be raw still.
Don’t press the toast down with a spatula or the french toast will be hard and not fluffy.