February 25, 2010

Real (Easy) French Toast

It was just one of those days where we were destined to have something with a lot of syrup. Wheat bread is the usual for us but we went all out for this. After a morning full of classes, thick slices of french toast drenched in syrup was pretty much exactly what we needed. We used the thick bread (apparently made just for this kind of thing) and it was worth it! I don't know if I can go back to regular bread after this... The best thing about it- because we're broke college students- is that the bread is all we had to buy, everything else is stuff that we all have in our cupboards. Now, there is no specific measurements for this one so just go with it. If in doubt, add a little more...

What You'll Need:
6 slices of think French Toast (but regular bread will work too)
vanilla extract
3-4 eggs
Pam spray (because it's important to be healthy)
real butter

Crack all the eggs into a medium size bowl. With a fork, beat eggs. Add a few strong dashes of cinnamon.

Add milk, vanilla, and cinnamon. Start off with a little. If it looks like you want more go for it. Mix all three ingredients well.

Spray pan with Pam (AWAY FROM STOVE!) and put pan to heat. Dip each slice in the egg mix and place quickly on pan.

Wait until each side turns a deep gold color, they should be soft and fluffy. Plate them and butter them. Mikey likes powder sugar but that's optional.

The extra egg mix that's going to be left (unless you really soaked the bread) has a lot of potential. Take what's left and put it into the pan you just used for the french toast on low heat. They are going to cook really fast so watch them and keep stirring them.

They're full of cinnamon and taste really good with a little syrup, too. No waste here.

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