Tuesday, November 4, 2008

Cinnamon Raisin French Toast

I almost feel silly posting something so simple in my blog, but why not? It is delicious and fantastic.

Growing up, the only time my father cooked was when we had breakfast for dinner. This was not incredibly often, but it was not uncommon, either (probably once every two weeks). Walter's family had "brinner" on a fairly regular basis as well. After we got married, we met a number of people who were not familiar with the concept, and it was so mind-boggling to us. Are we the only "brinner" fans out there?

Anyway, I love this French toast. It's sweet and fantastic, and so simple!

Cinnamon Raisin French Toast

I have also made other variations of this--chocolate and strawberry (by adding chocolate or strawberry syrup to the milk), brown sugar and cinnamon (by using different bread), etc. It is so fun and easy to switch things up.

-1 egg
-1 cup milk (I use vanilla soy milk because of my lactose intolerance)
-1 teaspoon sugar
-1/8 teaspoon cinnamon
-1/4 teaspoon pumpkin pie spice
-8 slices Pepperidge Farms Raisin Cinnamon bread (or any bread you prefer, but this is where you get the raisin)

1. Preheat griddle to 300 degrees. Combine egg, milk, sugar, cinnamon, and pumpkin pie spice in a bowl and stir until thoroughly mixed.
2. Coat each slice of bread in egg and milk mixture. Place each slice on the griddle.
3. Cook each side for about 1-2 minutes, or until browned. Serve with syrup, powdered sugar, fresh fruit, butter, or whatever you prefer to have with your French toast.

No comments: