Breakfast is by far my favorite meal of the day, and French Toast is easily one of my favorite breakfasts. I’m surprised that I don’t make it more often because it is super easy, but it may be best to keep it as a weekend specialty to stay away from being too sugared up during the week :).
Some French Toast recipes look pretty time consuming, and have so much cream, sugar and eggs in the base that the dish ends up being super rich. This coating is definitely not that way, but when the bread is lightly dipped in the mixture it turns into absolute deliciousness. I’m not sure where this recipe originated, but it’s how my mom has made French Toast for years!
The below recipe is for roughly two servings (3 pieces of bread per person)
- 6 slices bread of your choice (if you’re gluten free, I highly recommend Udi’s Ancient Grains Millet-Chia Bread – 6g protein + 6g fiber per serving and super good!)
- 1 egg
- ~1/4c unsweetened vanilla almond milk
- splash of vanilla extract
1. Whisk the egg, almond milk and vanilla extract together in a bowl that the bread will be able to dip into (think wide but somewhat deep – if you’re making a bigger batch a pie dish would work).
2. Dip each piece of the bread in the egg mixture to lightly coat and place immediately on a preheated griddle.
3. Top the wet top side of the bread with a sprinkling of cinnamon, and then flip once the underside is golden brown.
4. Top with anything you’d like – butter + powdered sugar are definitely my favorites, but you can become more gourmet if you’d like!
When I was younger I would top each piece of French Toast with syrup and then powdered sugar for the best sugary concoction I could make. I was definitely one sweet child ;). Nowadays I use just as much powdered sugar as necessary so I can still taste the bread and cinnamon underneath. I’m also sure to pair it with something healthier, like scrambled eggs or greek yogurt for extra protein, or a juicy ruby red grapefruit.