As I have stated in previous posts, Corned Beef Hash is my go to breakfast dish that I order at a restaurant. My wife, her’s is French toast. While it sometimes comes out looking fabulous, too often it is thin, yellow and fairly sad looking. Maggie, author of the Pony Mama blog, brings us a fabulous looking plate of French toast. Here she is…
I feel a little stupid posting this recipe because it is almost too simple to share. But every time I make it people love it, so I figure what the heck. And hey, it buys me another week for Pat! Whew, the pressure!!
A couple of weeks ago I served as sous-chef for my daughter’s pony camp. Her Pony Club sponsors an annual 4 day overnight camp, which means the moms get to take time off work and help out. It is really fun, but a ton of work. Cooking three meals a day for 30 people is not easy. Meals have to be healthy, filling, inexpensive per serving, and easy to prepare. A tall order. Bring on French toast! The pony girls and the pony coaches sucked the stuff down. Blue ribbon breakfast!
This is another of my daughter’s favorite dishes. She is so spoiled on this French toast that she refuses to eat it when Daddy makes it. Oops. She insists that I make it when she has friends for sleep-overs. I don’t tell the mom’s how much I sugar up their kids at breakfast. Oh well.
I use whatever bread I have on hand. If it is a couple of days old, even better, as it doesn’t soak up the egg so much. I keep a big ol’ shaker of cinnamon sugar in my pantry and sadly refill it often. I like lots of cinnamon, but you can make it to your own taste. The cinnamon and caramelized sugar make this sweet enough on its own, but it is also yummy with syrup. Your choice! The crispy edges are the best part.
Caramelized Cinnamon Sugar French Toast
What you need:
4 eggs
4 Tbs water
8 slices bread
Cinnamon Sugar to taste
Butter for griddle
What you do:
Whisk eggs and water until well mixed and the yolks and whites are well blended. Preheat griddle or frying pan on medium high. Coat pan with butter. Dip bread in eggs, covering both sides and shake off excess egg. While still holding the bread, generously sprinkle one side with cinnamon sugar, making sure you get it all the way to edges. Place sugared side down in the hot pan or griddle. Sprinkle the other side with cinnamon sugar once it on the griddle. Cook for about 2 minutes per side, or until the egg cooks through and the edges become crispy and golden. You have to watch this closely and monitor the heat, as the sugar can burn quickly and get smoky. Serve it right away, as it is best when the caramelized sugar is hot. Real maple syrup is best!
Rantings of an Amateur Chef 
I make this ALL the time…It’s Yummy:)
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I love French toast, but I have never made it with a sugar crust. I think I know what I am making for breakfast on Saturday! Thanks for the idea!
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i’ve missed reading and seeing you’re delicious stuff
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I’m with you on the corned beef
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Hi, we love your blog and have nominated you for the Sweetest Blog Award. If you would like to accept the award and see what you have to do next follow this link to our site for the Super Sweet Blogger Award rules; http://rezichfamilykitchen.wordpress.com/2012/08/20/thank-you-super-sweet-blogging-award/
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I ❤ Maggie Mondays!
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Thanks, Rhianna! I’m not worthy!
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The closest thing to “French Toast” here is “Pain Perdu” – both are delicious!
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Hey, just wanted to let you know how awesome your blog is with a little award!
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Looks good! I will try this with the sugar next time. Seems like such a simple idea, but I have never tried that. I just use cinnamon.
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My kind of breakfast!
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