Slow-cooked French Toast

We had French toast for breakfast both Saturday and Sunday – it ended up being so good on Saturday that I just had to make it again. And don’t worry! Those are Morningstar Farms breakfast sausages (veggie), which I highly recommend!

French toast is a great way to use up slightly stale bread or extra bagels. I like French toast to be cooked all the way through (not very juicy on the inside – the eggs should be cooked fully!), but light and fluffy at the same time. I’ve found that using more milk and extra egg whites produces that texture. This thinner mixture also penetrates stale bread more easily and you don’t have to soak the bread for very long at all. I cook the bread/bagels for longer than one might cook them normally since there is more moisture due to the extra milk.

Slow-cooked French Toast

Ingredients
about 6 slices of smallish bread, or bagels (cinnamon raisin is especially good)
1 cup milk
1 egg + 1 egg white
1 teaspoon cinnamon
1/2 teaspoon vanilla extract (optional; I didn’t have any but when I do I put it in)
2 teaspoons butter/margarine
maple syrup & butter/margarine for topping

Directions
1. Mix together the milk, eggs, cinnamon, and vanilla.
2. Soak the bread and bagels on each side in the milk mixture – they don’t have to soak for long, just 1-2 minutes for each side. If the bread/bagels are stale, soak them for 2-3 minutes longer. Sprinkle some extra cinnamon on the side that will be cooked first.
3. Heat the butter/margarine in a pan over medium high heat, then add the soaked bread. Reduce heat to medium and cook for about 5-6 minutes on that side. Sprinkle some cinnamon on the top as well.
4. Flip the toast and cook on the other side for 5-6 minutes as well. If you’re using bagels, you may want to press on them with the spatula for 30 seconds near the end to make sure they are cooked all the way through.
5. Serve with maple syrup and butter/margarine. We had ours with fake sausages, but I also like french toast with fruit. Enjoy!