I don't know how the weather has been where you live, but it's been a bit strange here. First a warm day, then a cold day, then a rainy day, and then a snowy day... completely crazy! We'll have temps in the 60s later this week, but this morning we awoke to a blanket of ice on everything. Of course ice equals no school, much to the delight of my teenagers. They took advantage of the extra time by sleeping in. I took advantage of the extra time by making a special breakfast that would normally be reserved for the weekend. This recipe is an adaptation of one give to me by one of my sisters years ago - we love the warm hints of vanilla and cinnamon.
Vanilla Cinnamon French Toast
- 1/2 teaspoon ground cinnamon
- 2 teaspoons granulated sugar
- 1/4 cup all purpose flour
- 1 1/2 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine salt
- 3 large eggs
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 french baguette, cut into 1/2-inch thick slices
- To Make the cinnamon sugar, combine cinnamon and sugar together; set aside.
- To Make the batter, use a blender or food processor to combine the flour, sugar, cinnamon, salt, eggs, milk, and vanilla; blend thoroughly (the dry ingredients tend to clump together if you mix them by hand).
- Pour the batter into a shallow dish.
- Soak bread in batter for about 30 seconds per side.
- Preheat cast iron skillet over medium heat.
- Spray with nonstick spray and add a tablespoon of butter.
- Cook bread on each side until brown; repeating batches until all the batter is used up.
- Serve French toast with butter and cinnamon sugar.