When my sister and I were little we loved Market Day french toast sticks. And Aunt Jemima toaster-oven french toast. Dipped in artificial maple syrup- we thought it was delicious.
Now I know better.
That wasn’t french toast at all.
This is the real deal:
And I made it all from scratch- from the bread and all.
I used this recipe and it came out perfectly. A whole wheat cinnamon swirl bread.
Look at that ooey gooey cinnamon sugar swirl. Mmmmm!
It was only right that I take a slice and make french toast with it. Right?
I made a mixture of 1 egg, 1 Tbs milk, dash of vanilla, dash of cinnamon, pinch of Kosher salt. And I let the bread slice sog that up.
Just spray a pan with Pam and over medium high heat, pan fry your french toast.
And use REAL maple syrup. None of that Log Cabin corn syrup artificial stuff. What a difference!
This french toast was perfect- no joke. Each fork full was perfectly spiced, just sweet enough, and the texture was one that can only be produced from fresh bread.
I made french toast twice now with the bread- and between my roommates and I- the loaf is pretty much gone- just the butt left. I guess I’ll have to make more- and stat!