Thursday, May 7, 2009

Scrumptious French Toast

When I'm lazy, and I don't want to really cook, I make breakfast for dinner. Pancakes were my mom's standby, and mine is usually some sort of egg dish. Last night I didn't have time to pull out any meat to de-thaw, and after chasing down 6 rogue chickens in the garage I didn't feel like being super creative. Enter my Wifey Bread cinnamon concoction.

Ever since I made the Yet Un-named Cinnamon Version of Wifey Bread, I've been stealing little bits off of it to sooth my cinnamon roll cravings. Since that craving was in high gear, I decided to use the YUNCV to make French Toast. I whipped up 4 eggs, and a 1/2 cup of milk and 2 teaspoons of vanilla extract in a shallow bowl, dipped the bread and threw it in a frying pan. I flipped each piece after about 2 minutes, re-flipping if it wasn't to my liking color wise. Once I pulled them from the pan I threw on some whipped butter, powdered sugar, and topped it with some maple syrup.

Viola, breakfast for dinner is served!

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