When making French toast, I use brown sugar and vanilla and add that to the eggs and milk. It's good!
Helen ----- Original Message ----- From: "Angelique in Texas" <[email protected]> To: <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]> Sent: Sunday, January 04, 2009 12:15 PM Subject: [RecipesAndMore] Frugally Delicious French Toast Frugally Delicious French Toast Copyright © 2003 by Michelle Jones, editor of BetterBudgeting.com Whenever one of our children has a friend over-night I try to come up with something a little more exciting than Cheerios for breakfast. This past weekend I made French toast. It had been so long since I'd made it that the younger children had practically forgotten what it was! I thought this would be a great addition to our collection of frugal recipes (even when you don't have company!), so here it is... * * * Ingredients: 6-8 slices of bread (any desired) 2 large eggs 1/2-1 cup milk (I never measure it, just add the milk until the mixture becomes a light creamy yellow. You don't want it too watered down, and you don't want it to be too eggy either.) 2 tsp. sugar 1 tsp. ground cinnamon Butter and syrup Powdered sugar, if desired Directions: * Heat iron skillet or griddle pan to medium-high heat. Coat pan, if needed, with cooking spray or a dab of butter or vegetable shortening. * In a wide open bowl (I use a large cereal/soup bowl), lightly beat the two eggs and add milk, blending well. Stir in the cinnamon and sugar, as desired, and add a pinch of salt if you'd like. * When the skillet is heated through, dip one slice of bread in the egg mixture, coating both sides. Place the coated bread on the hot skillet and repeat with as many that will fit, our family-sized griddle will hold 8 slices. * If you can only cook two at a time in a pan or skillet, just re-stir the egg mixture before each dipping. Cook each piece of toast until lightly browned on both sides, and the egg coating looks fully cooked. * Place the French toast on plates and serve warm with butter and syrup. You can also dust them with a little powdered sugar for a frugally elegant touch! Variations: One of our readers wrote in to say "Try blueberry or cinnamon raisin toast for French toast also... it's really good!" - submitted by s222 I'm in my own little world, but thats ok everybody knows me here Angelique --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
