A few slices of bread (a bit dry/old is OK!)
3/4 cup butter milk
2 tsp. vanilla
2 tsp. sugar
Tons of cinnamon.
Additional options include a dash of almond extract (careful with nut allergies), a dash of nutmeg, pumpkin spice, stuff like that.
Directions: Set bread aside. Whisk everything else together, dip bread completely into the mixture and then place on heated cooking surface with a little oil. Cook both sides on a medium heat. Top with maple syrup or delicious other things like powdered sugar or tasty jams.
Tips: As mentioned above, bread that is a bit dried out is just fine—soaks up the egg mixture even better. My favorite bread for this breakfast favorite is a hearty whole wheat sourdough. It’s a great compliment to the sweet maple syrup that will soon be dumped all over it…!
Michelle can be found at her blog Kickin’ It in the Kitchen. Besides recipes and a good sense of humor, she offers workshops on meal planning, as well as ones titled “Welcome to the Table, Little One,” “Thinking Outside of the Lunch Box,” “Homemade Baby Food,” and the tantalizing “Scrounge.”
Try Michell’s other recipes:
Citrus Roasted Chicken
Greek Avgolemeno Soup
Garbanzo-Bulgar Wheat-Lemon-Herb Salad
Piña Colada Pancakes
Simply Delicious Summer Fruit Crisp
Mediterranean Layer Dip