F is for French Toast
On the weekend, I like to cook breakfast for my family. To clarify we do eat breakfast on weekdays but usually it’s something quick and portable. Boiled eggs, pop tarts, a muffin or a bagel can all be carried out the door and eaten en route to school and work.
When Saturday rolls around, since we take the time to sit and eat together I like to make something nice. This French toast has become a hit with the girls. It started when my friend Stephanie told me she uses raisin bread to make hers. And with that information she changed my world.
We’ve been making French toast with all kinds of bread ever since. Once I found an apple streusel loaf, there is strawberry banana bread out there too. Just take a look next to the raisin bread next time you go shopping. It’s amazing and I’d never noticed before how many varieties there are out there. But it makes for a nice treat. Takes french toast to a whole other level.
| Cinnamon Raisin French Toast | Print |
- 4 slices of bread
- 1 egg
- ¼ cup of cream
- pinch of cinnamon
- 1 tablesppon of butter
- In a bowl, add the egg and cream and cinnamon. Gently beat the mixture until it's combined. Heat a nonstick pan and add the butter so that it melts. You don't need to turn the heat up too high for this. Medium heat will do. Now, get your slices ready. Take one slice at a time and place it in the bowl. Make sure to coat both sides with the yolk mixture. Then place it in the pan. Cook each side about 30 seconds. You'll know it's ready when the bread has browned and the egg is no longer wet on the surface.
- *If you need more slices repeat the recipe or double it from above.
