| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breads | 8 | Servings |
INGREDIENTS
| 8 | sl | White bread slices; 1/2 inch thick |
| 2 | Eggs | |
| 1/2 | c | Milk |
| 1 | tb | Sugar |
| 1/4 | ts | Cinnamon |
| 1 | ds | Salt |
| Shortening | ||
| Butter | ||
| Pancake syrup |
INSTRUCTIONS
1. Using a large cookie cutter, cut out 1 shape from each slice of bread. Save until Step 6. 2. Crack eggs 1 at a time into pie pan. Beat eggs with fork until foamy. 3. Measure and add milk. Measure, level off with spatula and add sugar, cinnamon, and salt to eggs. Mix well with fork. 4. (Adult assistance may be needed for this step.) -- Heat griddle to medium-high heat (375°F). 5. (Adult assistance may be needed for this step.) -- Grease griddle lightly with shortening. 6. Dip cut-out bread slices into egg mixture, turning to coat both sides. 7. (Adult assistance may be needed for this step.) -- Place on griddle and cook over medium heat, about 1 to 2 minutes, or until light brown. 8. (Adult assistance may be needed for this step.) -- Using pancake turner, turn bread over and cook other side for 1 to 2 minutes, or until light brown. 9. with pancake turner, place french toast on serving plates. Serve right away with butter and syrup. Variations: Use raisin, cinnamon, or whole wheat bread for the white bread. Serve with fruit-flavored yogurt or fresh fruit instead of butter and syrup; or serve with butter and a cinnamon-sugar mixture. Recipe by: The Pillsbury Doughboy's Kids Cookbook Posted to recipelu-digest Volume 01 Number 664 by GramWag@aol.com on Feb 1, 1998
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