Eggsecutive Orders

CINNAMON FRENCH TOAST

4 eggs

1 cup half-and-half

2 tablespoons brown sugar

1 tablespoon cinnamon, plus extra for serving

1 teaspoon vanilla

1 small loaf French bread, raisin bread, or whole

wheat bread, sliced

½ cup (1 stick) butter

Maple syrup

Confectioner’s sugar

Fruit to garnish (optional)

Ice cream or whipped cream (optional)

Serves four.

Preheat oven to 200 degrees F.

Break eggs into a flat-bottomed square casserole dish. Whisk until uniform and yellow. Stir in half-and-half, brown sugar, cinnamon, and vanilla. Whisk till blended. You will need to whisk lightly before each dip; the cinnamon tends to float.

Dip slices of bread into the egg mixture, one at a time, on both sides.

Heat griddle over medium-high heat. Place pats of butter on griddle, one for each space on which you plan to cook a slice of toast. Place dipped bread slice on top of each pat of butter. Cook until browned, about 2 minutes. Top with another small pat of butter. Flip slices onto butter to cook other side of toast until browned. Remove to warmed serving plate. Place completed toast slices in oven to keep warm while you continue cooking.

Plate slices onto a small pool of maple syrup. Sprinkle with cinnamon and confectioner’s sugar. Add a side of fresh fruit to garnish. Serve with more maple syrup on the side.

For true decadence, serve with ice cream or whipped cream.