Tips-y Tuesdays: Easy French Toast

Recently, I haven’t had much of a chance to make breakfast for K, and I miss this. It was fun to do on the mornings when he had a little extra time. While he showered, I would make something as a surprise. Then, we could eat together before he had to race off for his work day. On weekends, I didn’t really have to rush at all, so those were even easier. Now, there are no “sleeping in” days, and no mornings where we aren’t both rushing around. If K has extra time, he is going to use it playing with the Fudgelet since he doesn’t get to see him the rest of the day (except for a diaper change at night, woooo fun times–haha).

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Anyway, I have occasionally found a day when things go smoothly and I can make breakfast. This is an easy recipe for when you have some leftover bread–the loaf kind. It could be Italian, Challah….whatever you fancy. You can cut the slices as thick as you like, but try to go for thicker over thinner. Thin french toast is just sad. Too thick and it won’t cook evenly, but maybe you like the custardy type?

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Below is a bit of a recipe, but it’s more just an idea. I used to follow recipes for French toast, but was never completely happy with the fancy ones. Then, one day I just tried it this way. Boom! Easy, and it tasted good. If you get time to make something nice for breakfast, you don’t necessarily have time to also read complicated directions. Have some fun with this, and find your own ideal amounts.

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Start by toasting the bread in the oven at 200 degrees while you prepare everything else (about 10-15 minutes). Then, stir together an egg, some milk, nutmeg, cinnamon, and sugar. I just eyeball the amounts. Add more milk or an extra egg if you have lots of bread. You want enough to soak the bread, but not enough to make it soggy. I soak the bread slices for about 30 seconds per side. Then, I melt a bit of butter (or alternative) in a skillet over medium to medium low heat. Cook each side until browned. This will take time, so be patient. You can keep the bread warm in the oven (same temperature as when you toasted) or serve immediately.

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