It's always a challenge to cook something that Brandon will eat. French toast usually works. This is what I throw together on the spur of the moment. When I have more time, I like to use a thick egg bread, like challah, or Hawaiian bread sliced thick.
QUICK FRENCH TOAST
6 slices buttermilk or egg bread
6 whole eggs
1/3 cup evaporated milk
1 tsp. vanilla
1 tsp. cinnamon
Combine liquid ingredients and seasonings in a pie plate. Dip each slice of bread in the egg mixture, turning to coat. Place the bread in a baking pan or baking sheet - don't stack. Pour remaining egg mixture evenly over the bread and into the pan.
If you're in a hurry, omit this next step. If not, let the bread soak up the egg mixture. After at least 30 minutes, turn the bread over to soak up some more egg.
Heat a griddle pan over medium heat. Spray with non-stick spray. Cook the bread in a single layer until golden brown, turning to brown the other side. The bread should cook for 10 minutes to thoroughly cook the egg. If it gets too brown, finish the bread in the microwave.
Bob makes a fantastic French toast. One of his secrets is to cook the bread in a skillet with lots of butter. He steams the bread by covering the pan. The bread cooks, puffs, and is delicious.
Slice the bread into triangles or halves. Arrange 4 halves on a plate and sprinkle with powdered sugar. Serve with maple syrup.
Serves 3
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