Friday, 30 September 2011

Cinnamon French Toast

Hey everyone! Yesterday and today are "getting rid of left-overs" day! We are going home to Calicut (Reju's place) for the weekend and so I'm in a spree to finish up food and veggies in the refrigerator. Today's recipe is an outcome of the same. I had some left-over bread in the refrigerator and thus thought I'll prepare a french toast with a twist! I'm sure we all love french toast, I used to love it as a young girl. And today I cooked up a cinnamon flavoured french toast for breakfast. And if you're thinking everyday about what snack to send your lil munchkins for school, here is a perfect snack and an all day breakfast! I assure you that their lunch boxes will be empty in  a jiffy. The ingredients are very simple. This dish is easy to make and yummy to taste!

Weekends and going home always makes me feel upbeat. I hope you enjoy this moist and subtly spiced french toast I have for you today. Have a pleasant weekend my blogger friends.


Bread slices - 8
Eggs - 3 (refer notes)
Milk - 1/4 cup and a little more
Vanilla extract - 1/4 tsp
Sugar - 1 tsp (optional)
Cinnamon (ground) - 1/4 to 1/2 tsp
Nutmeg (ground) - a dash


In a shallow bowl, whisk eggs until slightly fluffy. Whisk in the milk, vanilla essence, ground cinnamon, ground nutmeg and sugar. Heat butter in a heavy skillet or non-stick pan over medium-low heat. Dip each slice of bread (one by one) in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.

Place coated bread slices on the hot skillet or non-stick pan. Cook, turning until both sides are nicely browned. Be careful not to burn the bread slices.

Transfer to a warm plate and keep warm in a 200°C pre-heated oven. Repeat with remaining bread and egg mixture. Serve hot with cinnamon and sugar sprinkled on top (optional) or with maple syrup, honey or any syrup of your choice.


1. For the healthier version, you can use 1 whole egg and 2 egg whites and avoid the sugar because the syrup or honey contains enough sweetness.

2. Warming up the bread in the oven is optional. You can eat it hot directly taken off the skillet/non-stick pan.

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