Remember when I said that breakfast was my favorite meal of the day? Well, nothing compares to a warm plate of phenomenal french toast on a Sunday morning!
To me, the perfect french toast has a well-balanced egg and milk combination, with a sweet cinammon coating, and just a hint of vanilla. This is how my mom always used to make it, and this is how I make it for my family. I love making food that looks, tastes, and gives a warm and fuzzy, nostalgic feeling. I hope one day Lorelai thinks back to our many Sunday breakfasts and it brings a smile to her face. That to me is the best kind of comfort food in the world. Here's to bringing wonderful breakfast memories to your family table. Enjoy!
5-6 slices of texas toast bread
1/2 cup whole milk
1 tsp. vanilla extract
2-3 Tbs honey
1-2 Tbs white or brown sugar
Preheat the oven to 225 degrees. Heat a large skillet over medium heat. Crack three eggs into a medium size mixing bowl. Add the milk until it swirls around all of the eggs.
Whisk together the honey, vanilla extract, cinammon and sugar. It should look like this.
Take the bread and coat each side with the egg mixture. Spray your pan with nonstick cooking spray and place toast in skillet for about two minutes on each side. Place cooked slices in preheated oven on a cookie sheet to keep warm, until all french toast has finished cooking. Serve with warm maple syrup!