Last weekend, Mike and I decided that our Sunday goal was to not have to leave the house. We both chose a movie the other hadn't seen [he picked The Usual Suspects and I chose Remember the Titans], we worked on some projects around the house, and made a fantastic brunch. French toast was my favorite as a child, my mom had a fantastic recipe and always used Pepperidge Farm Raisin Cinnamon Swirl Bread. After a few attempts, I came up with a delicious recipe that combines the deliciousness of the cinnamon raisin bread with even more cinnamon and nutmeg spice in the batter.
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Ingredients:
6 slices of cinnamon raisin bread
3 large eggs
3/4 cup milk
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
3/4 cup milk
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
Directions:
- Combine eggs, milk, vanilla, cinnamon, and nutmeg and whisk until well-combined.
- Pour egg mixture into 9x13 pan.
- Soak bread slices in egg mixture for about 2-3 minutes on each side.
- For each 2 slices, add 1/2 tablespoon butter and 1/2 tablespoon oil to a skillet on medium-high heat
- Once butter is melted, add slices of french toast to skillet.
- Cook on each side for about 3 mins to start, then flip back and forth every minute or so. You will know when it's done when the toast is crispy and bounces back when you touch it [depending on your cook top, anywhere from 8-12 minutes].
Directions in Photo Form:
What the bread looks like when it's done.
Enjoy!
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