French Toast Baby

french toast

I love living in my almost 100 year old house that is just a tad chilly in the mornings this time of year.  I put on my Uggs (knock offs), wrap up in a fleece something-or-other, make my coffee (my mouth is watering right now) and think about what’s for breakfast.

French toast baby.  Who doesn’t like French toast?  Actually I have a finicky nephew who won’t eat it but I still love him (even though he’s clearly very weird.)

Just like when I make pancakes, I make a TON of French toast–I literally use an entire loaf of bread or more at a time–that keeps great in the fridge or freezer for the next crisp fall morning.  Assuming not everyone is interested in mountains of breakfast stuff, however, I will now present to you a recipe for, like, a normal amount of French toast.  K?

Michelle’s Buttermilk French Toast:

Ingredients: few slices of bread (getting old is dandy) 4 eggs, 3/4 cup butter milk, two tsp. vanilla, two tsp. sugar, tons of cinnamon.  Additional options include a dash of almond extract (careful with nut allergies,) dash of nutmeg, pumpkin spice, stuff like that.

Directions: Set bread aside.  Whisk everything else together and  dip each piece of bread completely into the mixture.  Then place the soaked bread onto a heated cooking surface with a little oil (forgot to mention that in the ingredients)  Cook both sides on a medium heat.  Top with maple syrup or delicious other things like powdered sugar or tasty jams.  My mouth is watering again!

Tips: as I mentioned above, bread that is getting a bit dry is fine, in fact some folks like it better as it will soak up all the buttermilk-eggy mixture even better.  My favorite bread to use is a hearty whole wheat sour dough.  I like the sour dough contrast with the sweet syrup or whatever… so good.

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