French Toast Sunday

First, sorry for the lack of posts last week. Things got a little crazy around here and as a result, the blog suffered. I’m back now with some French toast love for you. One of my favorite things is making a large breakfast or brunch on the weekends. I’m more of a sweet breakfast person than a savory; to me brunch means big buttermilk pancakes or Belgian waffles, cinnamon rolls, chocolate croissants, or something else delicious and sweet. Essentially, I want dessert for breakfast (can you blame me?!).

Recently, I was given one of the greatest hostess gifts on record, granted  I do not entertain  merely for the hostess gifts, but for those of you attending something in someone else’s home, a hostess gift is much appreciated. Upon arriving at our house for a small BBQ a friend handed me a bottle of wine and a loaf of home made cinnamon swirl bread. Yep, he hand kneaded this baby and baked it himself into this gorgeous loaf:

It’s topped with cinnamon and sparkling raw sugar, take a closer look (sorry for the blurry photo):

There is truly nothing like home made bread, especially when it’s swirled with cinnamon and sugar! Naturally, my first thought after marvelling over the bread for a bit, was French toast. So the following Sunday morning I woke up ready to try out my home made cinnamon swirl French toast.

French toast is essentially egg, milk and spices mixed together to coat the bread; I don’t have a recipe, I make it according to how I think it should look and taste. Start by beating the eggs in a shallow dish, I used 3 eggs (a shallow dish is better for dipping the bread).

Next, add some milk (maybe 1/4-1/2 cup) and mix thoroughly.

There are 3 things I like to add to my French toast, 1 teaspoon of vanilla, cinnamon and a dash of nutmeg.

Add all these to the milk/egg mixture and mix thoroughly with a fork.

Dip slices of bread into the mixture and make sure they are well coated on all sides. Place on a medium-low heated griddle and fry until both sides are a light golden brown.

Top with butter, syrup and even powdered sugar or fresh fruit. This French toast was the best I’ve ever made, thanks for the amazing bread, Mike! The cinnamon swirl made it a cut above the rest.

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