Easy French Toast

Since I'm on a baking and cooking kick right now, I thought I'd share with you one of my favorite breakfast recipes. This French Toast has been a family staple of lazy Sunday mornings since before my birth. It's easy enough to make that we could help as children, and it's a great blend of flavor and textures.

(Check out the homemade vanilla extract! Wanna make your own?)
  1. Heat a skillet to around 400 degrees, or Med-High. You'll know it's hot enough when droplets of water sizzle and dance on the surface.
  2. Mix eggs, syrup, and vanilla together in a shallow pie plate (I use a fork).
  3. Add the milk and cinnamon, and stir until well blended (get the cinnamon incorporated and not just floating on the surface).
  4. Dip the bread in briefly- one quick second, or a fast count of three, per side. You don't want it to get soggy!
  5. Fry the bread on the skillet. Put a dash of cinnamon onto each piece for added oomph. 
  6. Flip it after a minute or more- it's ready to flip when it moves easily off the skillet and is nicely browned. For an extra kick, you can dash some more cinnamon on the exposed side of each piece at this point.
  7. Once the second side is also nicely browned and not sticking at all to the skillet, it's ready to remove from heat and eat.
  8. Be sure you don't flip and remove too early, as raw egg is unhealthy for you (and soggy wet bread is kind of nasty). The end result is a chewy, slightly sweet, lightly moist bit of delicious.

As a bonus, pet dogs and cats love to clean the dregs of the dipping mixture and you've fried up all the bread.

(This is what it usually looks like when done correctly)

Bon Apetit!