I think we all can agree that the second most amazing food is bread; butter being the obvious first. Bread is extremely versatile and well..just plain right delicious. You can have it at any time of the day with any kind of food and it never lets you down.
For me, having bread in the mornings for breakfast is always my go to. Since I leave early in the mornings for work and my husband doesn’t leave until later, we really only have Saturdays to eat breakfast together. I’d get up early Saturday morning, whip up a batch of french toast with a side of eggs and a nice big cup of chai. I absolutely LOVE breakfast food and even though I can really eat it at any time during the day, there’s just something about eating it on a bright sunny morning in our backyard that is so peaceful to me.
French Toast is a classic and my family can never get enough of it. It’s not only light and tasty, but you can customize it to change up the flavor in any way you’d like. When I was younger, my mom would make French Toast and we’d always drench it with syrup to sweeten it up. One day my mom decided to add sugar to her batter to try to get us off the syrup. I instantly fell in love and never used the syrup on my french toast again.
I do feel that maple syrup overpowers the flavor of the french toast while the sugar in the batter is subtle but sweet. I use white sugar, but you can easily use brown as well. Sugar in the batter actually tastes more flavorful than adding maple syrup on top of the toast.
1 cup Whole Milk
1/2 cup White Sugar
1/2 Tsp Ground Cinnamon
1/4 Tsp Vanilla Extract
1 Tsp Olive Oil
Pinch of Salt
- In a mixing bowl, add the eggs and whisk. Then add the milk and combine well.
- Add the sugar, cinnamon, vanilla, and salt; mix until well combined.
- Heat a frying pan and drizzle the oil onto the pan. Keep on medium heat, you don’t want to burn your bread.
- Take a piece of bread and dunk it into the mixture on both sides, make sure it is well coated with the mixture.
- Place the bread piece on the frying pan and cook on each side, about 1.5-2 minutes each side. I like to add a tiny bit of olive oil each time I add a piece of bread just so it doesn’t stick or burn on the pan.
- Repeat for the remainder of the loaf until you have finished the batter.
- Serve hot and Enjoy 🙂
Notes: You don’t have to make the entire loaf if you don’t want to, you can easily make your desired amount and keep the remaining mixture in a mason jar and refrigerate until you want to use it again. I would only keep it for 2-3 days at most.