Classic French Toast

Yummm, who doesn’t love french toast on a Sunday morning! I often make this on a lazy morning since its a guarantee no fuss meal. The kids, husband and me all love it.

The cinnamon sugar topping is not necessary as the recipe already has cinnamon and sugar but it adds a crisp to the outside of the toast that is heaven! I eat mine with a little bit of butter, but the kids love theirs with syrup and whipped cream.

This recipe is portioned out to do an entire loaf of bread so that you can have left overs. I place the left over toast flat on a baking sheet so that they are not touching, then freeze over night. The next day I move them into a freezer safe container and keep for 3 months. But they never last that long. They unthaw and heat up great for a school day breakfast, just pop them in the toaster.

Give it a try, tag @colellafarms when you do!

RECIPE:

Ingredients:

• 1 loaf of Texas toast (16pcs)

• 6 eggs

• 2 tbsp oil of choice

• 2 cups of milk of choice

• 1 tbsp cinnamon

• 4tbsp sugar

• 1 tbsp vanilla

  TOPPING:

• 2 tbsp sugar

• 1/2 tbsp cinnamon

Equipment:

• Large and Small Bowl

• Whisk

• Frying Pan or Griddle

• Flipper

• Cooking Spray

Directions:

1. Mix all ingredients together in a bowl, whisking very well.

2. Put the topping ingredients in a separate bowl and mix well, set to the side.

3. Heat a pan on medium heat, use cooking spray just before adding the toast to the pan or griddle.

4. Submerge the toast in the mixture making sure to generously coat each side.

5. Place the toast in the pan or griddle, once the pan is full, sprinkle the topping onto the top side of the toast.

6. Cook for 3 minutes, then flip over.

7. Sprinkle the top side of the toast with the topping, cook for 3 minutes.

8. Flip again for 1 minute to crisp the last side.

9. Serve warm with syrup, whipping cream or enjoy as is.

Notes:

• I like to use olive oil and coconut milk

• Freeze left overs for up to 3 months