Artisan French Toast

Hello beautiful people and Happy Memorial Day!

Saturday night in Portland felt like a real life scene from the Wizard of Oz. Any moment Toto was going to appear barking at a pair of red and white striped legs sticking out from under the foundation of our house. Bryce clung to me for dear life as we watched out the window. It was impressive — the rain actually took some work off my hands as the pounding cleaned the dickens right off of our outdoor umbrella. Benny’s bike ride got derailed, and thankfully he didn’t head out before it started. He would have come home looking like he was attacked by an army of mosquitoes, or a pellet gun.

We got a lot of work done around the house, donated some old wares and planted some berry bushes. I got inspired to make french toast and made it out of some 7-grain artisan bread I had left from the night before. I generally prefer not to have anything sweet for breakfast but this was dee-lish! The earthiness of the bread created a nice balance.

Artisan French Toast

1 loaf of 7 grain artisan bread (or any kind of crusty bread), sliced
4 eggs
¼ c skim milk
½ tsp vanilla
1 dash of cinnamon
1 tbsp butter
Fresh Berries
Maple Syrup

Whisk the eggs, milk, vanilla and cinnamon in a bowl (flat bowl if you have it.)
Slice the bread by the ½ inch and lay it into the custard, saturating both sides.
Heat a non stick-pan and melt a small amount of butter. Place the bread in the pan and brown both sides.

Top with butter (optional), berries and warm maple syrup. You’ll have breakfast start to finish in 15 minutes.

Have a fantastic day!

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