French Toast

When I first started cooking, French toast was one of the first things that I made for myself. I was still in school….yes a young little thing, but my parents let me have some reign in the kitchen. I had eaten French toast quite a few times and I kind of knew the basics of how to make it. I didn’t have a recipe, but just sort of went all out with it. There was a little too much egg and not quite enough milk in the mixture, so it did turn out a bit…eggy, but the taste was pretty darn good considering it was my first time making it. I don’t make it very often, but I have perfected it since then.

There is something a little indulgent about eating those thick slabs of bread, coated in that sublime mixture of eggs, milk and cinnamon with a little hint of vanilla. Then they are cooked until they are golden on the outside yet still fluffy and glorious on the inside….and then…well, you know what comes next, little mounds of butter melting away while topped with some delicious, sinful maple syrup….or some really tasty pancake syrup if that’s your go-to. *sigh* I’m really wanting more of that right this minute.

The good thing about French toast, is you don’t have to wait until morning to just have it for breakfast. It makes a delightful breakfast for dinner kind of thing. Just add some crispy bacon or juicy sausage on the side and maybe some golden hash browns. Yep, I know what I’m making again very soon.

Here’s what you need:

* 6 thick slices of French or Italian bread or whatever variety of bread you prefer; It’s better if the bread is a little stale so it will hold up better in the egg-milk mixture.

*2/3 cup milk

*2 eggs

*1/2 tsp. cinnamon

*1 tsp vanilla extract

*pinch of salt

*softened butter for the skillet and for the bread

*maple or pancake syrup

*Note*

If using more than 6 slices of thick bread, I found that I had to use 3/4 cup of milk and 3 eggs.

In a shallow dish, whisk together the eggs, milk, cinnamon, vanilla and salt.

Heat a non stick skillet over medium heat and add 1 Tbs. of the butter.

Place the bread slices into the egg mixture quickly allowing it to coat both sides.

Place the slices into the skillet making sure not to over crowd it.

Cook for about 3 minutes on each side until the surface is golden; transfer to serving plates.

Add more butter to the skillet and continue to cook the remaining bread.

*Tip*

If you are cooking for a crowd, you can heat the oven to 200° and place the cooked bread slices on a baking sheet to keep warm.

Serve with butter and maple syrup.

Enjoy!

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Waffle Maker Bacon and Chocolate Chip French Toast

Yes, It’s time for another waffle maker goodie. This time I tried making French toast with bacon and chocolate chips nestled in the middle. This is defiantly for one of those indulgent breakfast mornings. The bacon and chocolate chips take this to the next level, not to mention all those crispy, square pockets that are perfect for holding that rich syrup. I used sourdough bread and cut it a little thicker so this made a nice, thick French toast, but regular sandwich bread works too. Just make sure the bread is not too fresh, or it will not hold up well when dipping into the egg mixture.

Here’s what you need:

*sourdough bread or any other preferred variety

*2 slices of bacon per serving cooked until crisp

*semi sweet chocolate chips

*2 eggs

*1/2 Cup milk

*1/2 tsp. cinnamon (apple pie spice is really good instead of the cinnamon as well)

*1/2 tsp vanilla extract

*no stick spray

*butter (optional)

*syrup

Pre heat waffle maker and spray with no stick spray.

In a dish add eggs. milk, cinnamon and vanilla extract.

Whisk to combine.

set aside.

Cut bread to desired thickness, remember that there will be two slices for each serving or you can use the pre sliced kind.

Place bacon onto one of the slices.

Then add some of the chocolate chips on top of the bacon.

I only added a few because I did not want the chocolate to over power the bacon.

Place the other slice of bread over the chocolate chips and place bottom side down into the egg mixture.

Let it sit in the mixture for a few seconds to absorb the egg.

Turn over the “sandwich” and soak the other side in the egg mixture.

Place inside of the waffle maker with the bottom side down.

Close and cook for about 5 minutes or until golden brown and heated thru.

Place on to plates add butter if desired and top with your favorite syrup.

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French Toast Topped With Bacon and A Fried Egg

Like many of you I’ve been staying at home when I’m not working or when hubby and I are not going out on a supply run. So, needless to say, I’ve had a lot more time on my hands to cook, clean (no thrills there) and movie watch. Maybe I’ve got too much time, but lately I’ve found myself trying dishes that are a little out of the box. Hubby seems excited when I’ve described some of my thought out recipe plans. I haven’t seen the look of what-is-my-sweet-wife-thinking-she’s-gone-over-the-edge (I threw in the sweet, I thought angelic would be pushing it too much). Anyway, this was one breakfast dish I came up with while I was standing in the kitchen with a box of frozen French toast in my hands. Yes, I said frozen. Nothing wrong with frozen when you are craving something fast for breakfast. Now where was I? Oh yes, frozen box in my hands….. hubby was craving eggs as well and of course, if you are having eggs, you’ve got to have bacon right? But what if you put them all together?

I’m sure some of you out there that are reading this…. and I hope some of you are reading this (please)…. are thinking, that’s not new. It’s been done before, where’ve you been? Ok, so it was new to me and hubby. I have to say it was really good. The saltiness of the bacon with the sweet taste of the French toast and syrup, and then the fried egg mixing and mingling with it all….. delicious!

Ok, so I’m sure by now you are thinking come on, get on with the recipe! It’s really pretty straightforward and so easy. Here’s what you need:

*french toast; frozen or homemade

*bacon

*1 to 2 Tbs oil for frying the eggs

*eggs

*salt and pepper; to taste

* butter; to taste

*syrup

Follow the cooking directions on the box of French toast. While toast is cooking, fry up the bacon, drain on paper towels; set aside.

In a non stick skillet, heat pan to medium high and add oil. Crack eggs in to the pan. Fry until whites are done and crispy on the edges, but yolks are still runny. Salt and pepper eggs to taste.

Place French toast on a plate. Spread with butter and add desired amount of syrup. Place 2 pieces of bacon on the French toast and top with the egg.

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