I never use a recipe for French toast. I suppose if I made the fancy baked and filled variety, I would need one, but I'm always making basic French toast....a few eggs, some milk, stale bread, yada, yada, yada.... Today, though, I thought I'd gussy it up a little. Good thing, too, for I found out that today is National French Toast Day! Who knew?
I actually thought about French toast a few days ago when I made a couple more loaves of my Orange Glazed Sweet Potato Breakfast Braid (more on that recipe later...I'm going to be in a cook-off next week with it!). One loaf was tucked away to dry out a little...perfect for French toast.
Just slice up a loaf of day old egg bread or raisin bread. Hmmm...an apple cinnamon bread would be good here, too!
I used about 3/4 of a loaf for this batch. Cut some nice thick slices.
We start out with three eggs and a little cinnamon (about 1/2 teaspoon). I usually put in a tablespoon of sugar. This time I made it brown sugar. Goes better with the butterscotch theme. :)
Of course, we need some milk. I put in 3/4 cup, using 1/2 cup skim and 1/4 cup heavy cream. If I'd had whole milk, I would have used that.
Ahh...my secret ingredient...Butterscotch Schnapps. I put in a tablespoon.
Just whip it all together, with a pinch of salt, in a shallow bowl, soak the bread slices, and fry them up in a hot pan with a little butter melted in it. I don't think we need visuals for that part.
Seriously, these are sweet enough...it really doesn't need syrup.
But, what the heck? I've got some leftover fruit compote from Thanksgiving. It adds a little color.
Great way to use up that stale bread, n'est pas?