When I was a kid, we didn’t do a lot of sleepovers–mostly because we lived in a shady part of town and nobody actually wanted to drive through it, never mind sleep in it. But now and then, we would spend the night with a close friend or relative. Sadly, I earned the reputation of being a runaway and never really lasting the evening without either calling for my mom to pick me up or running home after everyone else fell asleep.
Yeah, I was a pain.
Some of my anxiety came from being a home-body and getting genuinely homesick, but a lot of it came from worrying about…
I’d had a couple of near-death experiences with some dear friends whose moms made gooey French Toast, eggs over easy or sunny-side up,—which in my vocabulary all meant…raw. We never ate them that way at home and it would always totally freak me out. Oh, I wasn’t a jerk about it or anything, but I was so afraid that I’d betray the fact that uncooked eggs made me gag, and in a sincere desire to not be offensive, I’d lay awake long after everyone else was asleep worrying about it. Then, sometime in the wee hours, I’d claw my way home…figuratively speaking. With that set up—
Over the years, it’s been fun to find and tweak some of the best egg recipes in the universe so that they fit the persnickety egg tastes of my little family. Yes…yes, I passed my raw-ish egg phobia lovingly on to my children. I couldn’t help it. Anyway, we’re particularly proud of our luscious, moist-but-totally-not-raw-or-gooey-inside Cinnamon French Toast. A big key to it’s loveliness lies is the fact that it’s made with 100% whole wheat bread–the rest is probably just, you know, magic.
Cinnamon French Toast
1 teaspoon sugar
1 cup milk
12 slices whole wheat bread
Whirl everything–except the bread–in the blender until frothy–about 15 seconds. Pour into a low, squatty bowl. Heat griddle and coat with a thin layer of butter.
Place bread slices, one at a time, into the egg mixture for about 2 seconds, then turn the bread over to lightly soak the other side–for 2 seconds.
Remove bread and heat slowly on griddle, until bottom is golden brown, then turn and brown the other side. Remove and stagger-stack on a paper plate–which helps it not “sweat” while waiting to be served. Butter each cooked slice while the new batch is on the griddle. Serve with Buttermilk Syrup to an adoring family.
Store any leftovers in a ziploc bag and reheat in the toaster.
- 4 eggs
- 1 teaspoon sugar
- dash salt
- 1 cup milk
- ¼ cinnamon
- 12 slices whole wheat bread
- Whirl everything--except the bread--in the blender until frothy--about 15 seconds.
- Pour into a low, squatty bowl.
- Heat griddle and coat with a thin layer of butter.
- Place bread slices, one at a time, into the egg mixture for about 2 seconds, then turn the bread over to lightly soak the other side--for 2 seconds.
- Remove bread and heat slowly on griddle, until bottom is golden brown, then turn and brown the other side.
- Remove and stagger-stack on a paper plate--which helps it not "sweat" while waiting to be served.
- Butter each cooked slice while the new batch is on the griddle. Serve with Buttermilk Syrup.
- Store any leftovers in a ziploc bag and reheat in the toaster.