Thursday, May 15, 2014
I made this delicious French Toast on Mother's Day morning when my sister, brother in law, and nephew where visiting. Not only was this the best way to start the day, the house smelled amazing!
This recipe does make 12-15 pieces of French Toast; if that is too much for your family you can freeze the leftovers and enjoy another day. Then, just pop in the microwave or toaster oven and you'll have a fancy breakfast in a jiffy.
1 loaf Texas Toast or other thick sliced bread
12 whole eggs
3/4 cup half-and-half
5 tablespoons sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
Butter (for frying And Serving)
Syrup (for serving)
In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Pour mixture into 9 x 13 pan.
Set slice of Texas Toast in mixture and flip over so it's fully coated. (I only dip the number of slices that fit on my pan; you'll have to cook in batches.)
Heat a large nonstick skillet over medium-low heat, melt a little butter and set coated bread on pan. Keep head medium-low; you don't want the pieces to cook too quickly.
Let toast cook on the first side for 3 to 4 minutes before flipping to cook 1-2 minutes on the other side. It's done when the toast is golden brown on both sides.
Continue the same process with remaining slices of bread.
If you have to cook in multiple batches, place cooked toast on a cookie sheet and place in oven preheated to 200 degrees.
Serve with a little extra butter and syrup.
Makes a full load of Texas Toast, about 12-15 pieces.
Source: Adapted from The Pioneer Woman
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