I’m not lying, this stuff is AMAZING! This stuff is dead easy to whip up for breakfast, lunch or dinner. My hubby loves this for breakfast with the wild blueberry syrup I make. It’s one of his favorites.
You could very easily stuff this french toast if you want. A mixture of cream cheese and blueberry syrup with blueberry syrup on top would be sick…..as in good sick, not bad sick……I’m totally going to try that.
But first – here’s the star of this post:
I told you – AMAZING!
Here’s the recipe – the photos of the steps are below the recipe.
- 1 loaf discount (day old) italian or french bread
- 5 eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 2 Tbsp Milk
- Whip up your 5 eggs in a pie plate
- Add the 2 Tbsp Milk, cinnamon and vanilla
- Cut your french bread on the bias into slices about 1" thick
- Heat your non-stick skillet on medium and coat with butter
- When your pan is hot, drop 2 slices in the egg for about 15 seconds, flip for 10 more seconds and remove with tongs
- This bread is pretty resilient - sometimes I squeeze the slices a bit to get the excess egg out
- Lay each piece in your hot buttered pan and cook until the first side is toasty, about 4-5 minutes
- turn and cook the second side until toasty.
- Sometimes if it looks like the middle is still pretty "eggy" I'll throw a lid on my pan for a few minutes to trap the heat in and cook the toast all the way through
- Remove from pan, butter lightly, place on your plate and enjoy.
Here are photos of the steps to this perfect french toast