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Easy French Toast

by M D Kelley (follow)
A freelance writer and amateur photographer who enjoys the simple and the finer things in life. Contact me on Twitter/Instagram: @mdkelleywriter.
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If you're not feeling up to much this weekend or it's just one of those rainy days, here is a recipe for easy French toast my family enjoys on weekends when we have the time to sit back, enjoy multiple cups of tea or coffee, and read the weekend newspapers.

French toast
Buttery, fluffy, sprinkled with cinnamon sugar: easy French toast

The main ingredient you will need is a loaf of a brioche type of bread (yes, the type that is full of butter and pillowy soft). I know how to make my own but, as this is for a lazy weekend, I usually buy an inexpensive loaf from a bakery a day before. I like to use a loaf of coconut bread from Breadtop, which is shown below, but any other type of brioche bread will work. Serve with eggs, crispy bacon, and a side of fruit and you are good to go.

French toast
Loaf of brioche type bread such as coconut bread from Breadtop

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 4 servings

For the toast:
1/2 a loaf of a brioche type of bread (about four slices)
1/4 tsp salt
1 tbsp sugar
1 tsp vanilla essence or extract
1 egg
1 cup of milk

For the cinnamon sugar, combine the following:
2 tsp ground cinnamon
1 tbsp brown sugar
2 tbsp sugar

With a serrated knife (so you don't crush the loaf), slice about half of the loaf. You should have 4 thick slices. Set aside.

French toast
Use a serrated knife to slice the loaf of bread

In a bowl, whisk the salt, sugar, vanilla essence or extract, egg, and milk until well combined. Set aside.

French toast
Simple ingredients for maximum flavour: salt, sugar, vanilla, milk, an egg

In a small bowl, combine the cinnamon, sugar, and brown sugar and mix. Set aside.

Spray the frying pan with the cooking oil spray and heat until warm but don't let the sprayed oil turn brown, otherwise it will be overheated and affect the flavour of the toast.

Dip the first slice into the egg mixture for about 10-15 seconds, turn over and soak the other side. Place the slice in the warm frying pan and repeat with the other slices. Cook until both sides are golden brown which will not take long (about 2-3 minutes on each side but do check by lifting up the edge of each slice and taking a peek).

While the French toast slices are still warm, sprinkle both sides of each slice generously with the cinnamon sugar. Cut the slices in half or quarters to serve.

I usually partake of this after my long run on the weekends in the belief that it's all part of my carb loading process for my next half-marathon but who are we kidding, right?

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