As a kid, breakfast dinners were momentous occasions. They signaled a welcome break in the routine. Dad would be away on a business trip, Mom was freer in spirit, and the picky eater I was, I knew there would be something I liked! The other evening, as I looked ahead to a very busy week, a break in routine seemed the perfect way to keep the week rolling. Out came the recipe file, and in short order, I was whipping up a batch of Cinnamon Sugar French Toast.
This recipe is a bit more involved than the one Mom used, but well worth the extra steps. As the cinnamon wafted up the stairs my pickiest eater showed his face first. Somethings just don’t change.
Cinnamon Sugar French Toast
1 large egg
2 T. unsalted butter, melted
3/4 C. milk
2 tsp. vanilla extract
2 T. sugar
1/3 C. unbleached all-purpose flour
1/4 tsp. salt
4-5 slices Texas Toast (or any bread 3/4 of inch wide)
Cinnamon-Sugar mixture to sprinkle (a 1:1 ratio works well)
Heat large skillet over medium heat. Beat egg lightly in large bowl or pan with flat bottom. Whisk in melted butter, milk, vanilla and sugar, flour, and salt. Whisk until smooth. Soak bread approximately 30 sec. per side. Place on heated grill. (This recipe has so much butter, I do not grease the grill.) While the first side is browning, sprinkle cinnamon-sugar mixture on the side that is facing up. Brown each side 1 minute. Serve immediately.
The beauty of a meal like this, is watching the creative culinary skills of my family. My husband added a thin layer of peanut butter, along with chopped bananas. He couldn’t have been happier!