This past weekend was one that we had been looking forward to for months and it did not disappoint. Some long time friends of ours got married! The wedding was beautiful, the food was awesome (six types of cake!), and we got to see a lot of friends that we hadn't seen in a while. One of the things I love about weddings is seeing all the family and friends (many of whom have never been in the same room together and have come from great distances) convene for one evening of support and celebration for the bride and groom. It's wonderful! So, for probably the zillionth time, Congratulations!
Now for a breakfast as sweet and comforting as a good marriage (how's that for a transition?)
As many of you know, Brett and I like to eat breakfast for dinner on occasion. Last week we were all set to have traditional Baked French Toast when I decided to spice things up a bit. I found a recipe in the Bon Apetit- Fast Easy Fresh cookbook for Cinnamon French Toast. What was funny was the soaking liquid was almost exactly the same (6 T milk, 3 eggs, 1T sugar, 1/4 tsp vanilla), with the addition of 2 tsp cinnamon. I let the sliced french bread soak for about an hour, which I think made some bites soggy. Next time I will let it soak for less time.
Baking french toast is so easy- the oven does all the work. For cooking it in a buttered skillet I had to actually pay attention. The recipe said about 3 minutes on each side over medium heat, but it turns out you should not trust a timer. Mine got a little toastier than I like, but not burned (thank goodness!)
To finish, top with some powdered sugar, more cinnamon, and maple syrup. We both liked the cinnamony zip that the french toast had, so we'll be sure to make this again. We still love our regular french toast too, so maybe we'll alternate:)