Classic French Toast

Prepared French Toast
French Toast with Strawberry Jam and Maple Syrup

Looking to have something different for breakfast other than the standard eggs, potatoes and ham/sausage, today we had French Toast. This is a fairly simple breakfast that can be made from start to finish in about 10 minutes. What you need:

  • 2 eggs
  • 1/2 cup low fat milk
  • 1/4 teaspoon pure vanilla extract
  • McCormick Cinnamon Sugar (or 2 tsp Cinnamon blended with 1/3 cup confectioners sugar)
  • 4 slices bread (we used whole wheat)
  • Strawberry Jam or Strawberry Jelly (as a garnish)

Beat the eggs in a bowl that is wide enough for the bread to fit across, but not to wide as you want the bread to soak up the liquid. Add the milk, and pure vanilla extract. Beat together well. Heat a large frying pan or griddle over medium heat and melt a small tab of butter in the pan or griddle.

Dip one piece of bread in the egg/milk mixture, quickly turn over and dip the other side. If you have a cookie rack handy, place the rank over a dinner plate, a place the dipped bread on top of the rack to allow any excess egg/milk mixture to dip off. Repeat for the other 3 slices of bread.

Brown the bread in the pan or griddle, and flip to brown the other side. You want to make sure to toast the bread will so that the egg is completely cooked (i.e. the finished French Toast should be firm and not damp). Place a tablespoon of Strawberry jam or jelly on the plate as a garnish and to dip the toast in when eating. I like to cut my French Toast up into about 3/4″ square pieces as I eat it.

Sprinkle the Cinnamon Sugar over top of the Toasted French Toast finally pour over a little warm Maple Syrup. Serve alone or with bacon, ham, or sausage as you desire.

Makes 2 servings, 2 slices each.

Alternatives:
Use 1/4 tsp Imitation Rum Extract in place of Pure Vanilla Extract.
Cut 1″ thick slices of bread from a whole loaf, cook thoroughly, and use 1 slice per serving.

McCormick Cinnamon Sugar
McCormick Cinnamon Sugar

Author: Matthew Schroebel Author: Matthew Schroebel

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