Ingredients
3 eggs
1/2 c. milk
2 Tbsp. sugar
1/8 tsp. baking powder
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
6 slices bread, French or sourdough, sliced about 3/4-inch thick
4 Tbsp. butter or margarine
Cinnamon Syrup
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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
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In a medium bowl, whisk together the eggs, milk, sugar, baking powder, cinnamon and vanilla until blended. Place bread on a rimmed baking sheet and slowly pour the batter over. Turn the bread until it is all coated with the batter. Press a piece of waxed paper directly on the bread to cover it. Refrigerate overnight. Before serving, melt butter or margarine in skillet or on grill. Fry bread over moderate heat until golden on both sides. Do not crowd. Serve with Cinnamon Syrup.