Another year older.  Another day of remembering how much has happened in the last 365 days… and guess things that might happen in the next 365.  Another day to get breakfast in bed.  Lucky guy. 

Two big old pieces of french toast and a Starbucks frappuccino.  Does it get any better than that?  And for any New Englander out there: yes, we have real maple syrup in the house.  Jake prefers the fake stuff.  So do I.  But we weren’t raised in New England so maybe that gets us off the hook. 

I learned how to make french toast from my dad, which means that there is no recipe.  I don’t think that I have ever seen him reading instructions of any kind, and certainly not in the kitchen.  So, this recipe is pretty much based on what you feel like putting in.  Luckily, french toast is pretty forgiving!

      

Here is how the french toast was made:

4 slices of bread, preferably a sweet bread (I had leftover cranberry bread)
6 eggs
1/2 cup buttermilk – it’s what we had in the house – normal milk would work
1 dash cinnamon
1 dash nutmeg
1 teaspoon pure vanilla extract
powdered sugar and maple syrups to top it with at the end

Preheat a large skillet to medium heat and either melt butter on it or spray it with cooking spray. 

Mix everything except for the bread and the toppings in a large bowl.  Dunk the bread one slice at a time into the egg mixture and let each slice sit in the bowl for a few seconds so that it has has time to soak it up.

Immediately transfer the bread to the hot skillet.  You don’t technically have to do it right away, but if you don’t then be ready to clean up a major mess.

Let the french toast cook for about 5 minutes, or until it is light brown, on each side.  Like pancakes, you don’t really want to mess with flipping it too many times or else it will end up uneven and splattered all over.

Take the bread off the heat and top it with powdered sugar and maple syrup, to taste.  You could also top it with fresh fruit if you happen to have it.

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