Hearty Whole Grain French Toast

I am eating this right now as I type–mmm-mm–good!
It is easy, it is filling, and it is a favorite here in our home.
The recipe is easily adjusted according to your needs.  I use one egg per piece of bread.  I like knowing if my girls eat 2 pieces, they have had 2 eggs and 2 pieces of whole grain bread.  I’ll throw some sliced fruit on a plate, and it ends up being a well-rounded, very filling breakfast.

Hearty Whole Grain French Toast
12 Slices Whole Grain Bread (I used Sara Lee Hearty and Delicious 100% Multi-Grain Bread)
12 Eggs
1/4 C. Milk
1/2 tsp. Vanilla
1/2 tsp Cinnamon
100% Real Maple Syrup

Beat eggs, milk, vanilla & cinnamon.  Heat griddle, add a pat of butter.  Quickly dip both sides of bread into egg mixture and put onto heated griddle.  Cook until golden on both sides.  Serve with butter and syrup.  Freeze any leftovers, reheat in toaster.
This post is linked to:
Tempt My Tummy Tuesday @ Blessed With Grace
Coombs Family Farms 100% Pure Organic Maple Syrup Grade B, 32 Ounce JugPresto 07030 Cool Touch 20-Inch Electric Griddle, Black

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  • Kate
    April 19, 2010 at 12:40 pm

    Of course 100% real maple syrup 🙂

  • joyce
    April 19, 2010 at 1:35 am

    For those who are watching the cholesterol, you can use 2 egg whites to sub for one whole egg. I always make sure to use at least one whole egg with every 4 egg whites.

    To be a minimalist and a simplifier, you can utilize various other kinds of breads for fabulous French Toast. Keep odds and ends of bread in the freezer and pull out your collection every few weeks for a tasty breakfast. Using odds and ends of various breads at the same meal creates a French Toast MELANGE. French or Italian breads both work well and make a hearty version. Raisin bread or cinnamon swirl breads are almost gourmet experiences for French toast! Sourdough bread provides a fantastic bite. Even breads that are slightly dry or past their prime can turn into a fabulous breakfast treat!!!

  • Laurie
    April 18, 2010 at 7:39 pm

    I made this and added some hazelnut seasoning – YUMMM!

  • Brooke
    April 18, 2010 at 3:43 pm

    This looks and sounds DELISH. Mmmmmm…thanks for sharing the recipe! 🙂

  • Julie
    April 18, 2010 at 3:22 am

    Yum…that looks so good. I would have never thought of using that much egg on one piece of bread. I’m always trying to get my “carb happy” kids to eat more protein. Very sneaky, indeed!!

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