French toast is one of the easiest breakfasts you can make. One of the best things about French toast is that you can freeze it after you make it and save it for later. That’s if you have any left. So go ahead and make the whole loaf. You’ll have an even easier breakfast for the future.
Thick, crusty bread is the best choice for French toast. For this recipe, I used Cranberry Orange Bread from McGrath’s Bakehouse in Mechanicsburg, PA. It’s made with wheat flour, dried cranberries, and orange peels. It’s light, chewy, and colorful. The citrus flavors pair well with the cinnamon and eggy goodness that the bread is coated in.There are plenty of pick up and retail locations for the bread from McGrath’s, though not every bread is available every week. Some other flavors that would work well for this recipe might be McGrath’s Original, Chocolate Chip Hazelnut (I have to get me some of this!), Sesame Original, or the Irish Oatmeal Pan Bread.
- 6 slices of bread
- 2 eggs
- ½ cup milk
- 1 tsp cinnamon
- In a bowl, whisk eggs, milk, and cinnamon.
- Heat pan over medium. Add butter to cover the pan.
- Coat slices in the egg and cinnamon mixture.
- Cook approximately 2-3 minutes each side, until golden brown.
After you prepare the French toast, give it a generous coating of maple syrup or top it with your favorite nut butter (might I recommend Super Squirrely Tail?).