French Toast

French Toast is one of those rare treats at our house. Don’t ask me why and when I first posted this recipe back in March 2010 it was for a Mother’s Day treat. My own mother loves fruit and it is one of the things that makes this recipe so good. It is one of the few times I can get her to eat breakfast without too much of a fuss.

This is truly a breakfast or brunch fit for a queen. It is such a decadent treat that I usually save for Mother’s Day or other special occasions. I don’t want to spoil her too much. Plus if she has it more often she will give up eating it as well. Getting any sort of breakfast into her is a feat all unto itself these days. She hates having breakfast and if she has to eat it she asks for chocolate Pop Tarts. Don’t ask!

Ingredients

• 1 tbsp. brown sugar 5 eggs
• 3 tsp. ground cinnamon
• 1 cup milk
• ½ tsp. vanilla extract, divided
• 2 tbsp. butter, divided
• 16 slices Italian bread (½ inch thick)
• Fruit slices for topping

Directions

1. Beat eggs with wire whisk in baking dish. Stir in milk, vanilla and cinnamon until well blended. Dip bread in egg mixture soaking for 2 minutes on each side.
2. Melt 1 tbsp. butter in large nonstick skillet. You use the other butter as needed in your pan. Place 4 of the sandwiches in skillet. Cook 4-5 minutes per side or until golden brown.
3. Top with fruit slices

Make it Stuffed

• 1 tub (8oz.) whipped cream cheese
• ½ apricot preserves*
• 1 tsp. vanilla
• 2 tsp. cinnamon

1. Mix cream cheese, sugar, 2 tsp. cinnamon and 1 tsp. vanilla in small bowl until well blended. Spread 2 tbsp. cream cheese mixture on each of 8 slices of bread. Spread 1 tbsp. preserves on each of the remaining slices of bread. Put bread slices together as sandwich. Dip sandwich into egg mixture and cook as above.

Recipe Notes

• Prep time: 20 minutes
• Cook time: 20 minutes
• Makes 8 servings
• *or any preserves of your choice.