I love eating breakfast… breakfast in the morning… afternoon… night! It’s seriously my favorite meal. Growing up, my mom normally cooked dinner, but dad was in charge of breakfast on the weekends. French toast was a favorite.
I have been making this recipe with my best friend Sue Patrick Richard since we were little girls. You don’t need powdered sugar or syrup for this French Toast.
3/4 – 1 cup sugar
2 tablespoons cinnamon
1/2 – 3/4 cup evaporated milk
1/2 teaspoon vanilla and a little grated nutmeg (optional)
Beat eggs with a fork, add sugar and beat again. Add cinnamon and mix well. Then you add the milk. Mixture will be thick. (Hint: Always add your milk last or your cinnamon will not mix well.)
Dip bread on both sides and cook on a buttered griddle or non-stick pan. You can use any type of bread, but we like Texas toast, day old french bread, or sourdough bread (my favorite). Feel free to add little amounts of butter around the sides as the toast cooks – Yummy!