The following recipe for Grandma’s Cinnamon French Toast is from SurvivalBlog reader Ellen H. She says: “For some variety, you can substitute the cinnamon with allspice, or nutmeg, or cardamom, or some pumpkin pie spice.”
Ingredients
- An unsliced loaf of bread. I use white bread or brioche, and slice it about 1″ thick. Pre-sliced sandwich bread is too thin for proper French Toast!
- 5 large eggs.
- Heavy cream. (Whole milk will also suffice, but cream is best.)
- Cinnamon, to taste.
- Sugar, to taste.
- Vanilla, to taste.
- Maple syrup, for topping.
Directions
- Slice the bread. Slice into 3/4- to 1-inch slices. This yields 8 to 9 pieces.
- Mix the custard. Add sugar, vanilla extract, and cinnamon to the cream in proportions to suit your taste. I prefer to mix it in a 9×13-inch casserole dish, so that I can soak several slices of bread at once.
- Dip the bread. You want the slices of bread to be really drenched but not falling apart. The type of bread you use will determine how long to soak. Plan on about 30 seconds per side for white sandwich bread, or just 15 seconds per side for brioche.
- Fry the French toast. Fry as many pieces at a time as will fit in a large nonstick skillet coated with melted butter until golden brown on both sides.
SERVING
Serve with real maple syrup, of course!
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