French Toast

I love French toast, especially in the morning. Last year I made a book for my daughter's first Christmas. In the book, I gave a recipe for toast that uses brioche bread. It makes very tasty toast, but this morning I wanted some and did not have any brioche bread. I did have some nice Whole Wheat Trader Joes Bread. It was the denser type of bread and not the one that is very airy with many holes. I followed my previous directions and it turned out very tasty and healthy too.

Remember to keep the heat on the pan on low-medium setting so that the toast does not burn before it is ready. Also, do not use to much butter. The toast is yummy with just a little (as stated in the recipe) and that way you can have 2 or 3 pieces without feeling guilty.

French Toast
2 slices of bread, about 1/2 inch thick
1 large egg
1/2 cup milk
½ teaspoon maple syrup
½ teaspoon vanilla extract
Pinch of salt and cinnamon

Leave slices of bread overnight on the counter to dry out. If you forget, just put the bread into the toaster on a low setting.

Whisk egg in a shallow dish. Add the milk, maple syrup, vanilla, cinnamon and whisk to combine. Preheat a cast iron skillet over medium low heat.

Place the bread into the custard and poke holes in the bread with a fork. Wait until the bread soaks up the custard, but not too long so that the bread does not keep it shape. Flip on the other side. Wait and then set aside on a plate to wait for the skillet.

When the skillet has preheated, place the tiny amount of butter into a skillet (1 teaspoon or so). You do not need much. Place soaked bread in the pan, cook and flip to cook the other side. Serve right away with syrup and dusting of powdered sugar.