Today, I’m posting a breakfast food that I make for my kids alllll the time.  When I’m wanting to be fancy for a brunch or something, or have planned ahead to make French Toast, I use Texas Toast, which is just thick sliced white bread.  Franz sells it right in the bread aisle at your grocery store.

On school mornings, I just use the normal Orowheat Buttermilk Bread that I use for the kids’ sandwiches.  Spoiler alert: It’s a little better with Texas Toast,  and much more beautiful, but still delicious the regular bread way.  It’s one of my kids’ favorite breakfasts and it’s so quick and easy to make.

 

There are a couple of common mistakes that can really mess up your french toast.  You don’t want to turn your griddle heat up too high- the outsides will burn and the inside will be soggy.  You don’t want to use too much milk.  Your batter should be more egg-y than milk-y if you want non-soggy toast.

 

Serve this spread with butter, sprinkled with powdered sugar, and fresh berries, or drizzle in in syrup for the best breakfast on earth.

Sometimes, I cut mine into hearts, just for fun, with a heart shaped cookie cutter.  If my kids didn’t always eat sugar cookies and chocolate for breakfast on Valentine’s Day, I’d definitely serve this for breakfast in little heart shapes.

Enjoy.

Ingredients:

• 8 slices Texas toast (thick sliced white bread)
• 3 large eggs
• 1/2 cup whole milk
• 1½ teaspoons vanilla extract
• 1 teaspoon butter
• Pinch of salt

Directions:

1. Preheat a large skillet or griddle over medium-low heat.  If your griddle has a temperature dial, I put mine on 250°
2. Using a large bowl, beat eggs with vanilla extract, milk and salt.
3. Melt butter on skillet/griddle.
4. Place bread into batter to coat one side. Flip over and repeat with other side.You don’t want to soak the bread– just have each side coated with the batter.
5. Place on griddle/skillet until golden brown- usually about 1 minute per side. (slightly less for thinner bread)
6. Serving suggestion: French toast is perfect with a pat of butter, lightly covered with powdered and served with pure maple syrup.