What is it about breakfast foods that children seem to love? When the menu I have displayed in the kitchen reads, “breakfast” my kids get so excited, even though they don’t know which breakfast item it’s going to be. At our house, ‘breakfast’ generally means German pancakes, waffles, pancakes, french toast, or eggs, even though during most week days, we don’t eat any of that. If it’s a school and work day, we usually have home-made granola with milk, fruit, or toast; something fast, quick and simple. Oh, and green smoothies.
Back in the day, I’d buy one of those Texas bread loaves and make french toast with it…you know, the ones with the ginormous white bread slices? When we switched to eating real foods, I tried french toast on a normal sized piece of wheat bread and really didn’t care for it much. Every once in a while we’d have it, but it wasn’t something that got me excited anymore. It wasn’t until a few months ago that I thought, “maybe I should try cutting my home-made whole wheat bread into thick slices for french toast.” And so I did. And it was amazing! Such a difference compared to the typical thin slices of wheat bread. And that must be why the Texas french toast always seemed so good to me, because of how thick the slices were. When they’re thick, they soak it a lot more of the egg mixture and they just have this really nice, fluffy and substantial feel to it, if that makes sense.
Next time you make home-made whole wheat bread (I like this recipe)be sure to save a loaf for french toast, and once you cut off the ends, slice it into about 12, 1/2-inch slices, though you only need about 8 of those for this recipe.
Then grad a shallow bowl or tupperware container, mix together eggs, vanilla, milk and cinnamon. Dip your bread in the mixture and then flip it over and dip the other side. Place it on a preheated griddle, or you can cook it on a pan over the stove with a little butter, over medium heat. I like doing the griddle because there are seven of us and my griddle will cook 6 at a time. Allow it to cook until it’s golden brown, about 2 minutes, and then flip it to the other side and do the same.
These bread slices are thick and filling enough that I cut them in half for my 4 and 2 year old children, though my 6 and 8 year old kids can handle a whole slice.
I love to top mine with home-made whipped cream, pure maple syrup and some fresh fruit (or frozen, and thawed). So fast and easy! We’re going to make some to eat before General Conference this weekend, which has become a biannual tradition in our house.
makes 4 servings…or more if you’re feeding kids(feeds me and my hubby and our 4 children ages 2-8)
8, 1/2-inch slices whole wheat bread (I like this recipe; cut loaf into twelve thick slices. The key here is thick slices)
4 beaten eggs
1/2 c milk
2 tsp vanilla
1/2 tsp cinnamon
2 Tbsp butter
Pure maple syrup
fresh fruit (or frozen, thawed)
In a shallow bowl or tupperware, beat together eggs, milk, vanilla and cinnamon. Dip bread slices into egg mixture, coating both sides. In a skillet melt 1 Tbsp butter over medium heat, or warm a pancake griddle to 325 degrees. Add half of the bread slices and cook for 2-3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices. Serve warm with syrup and optional toppings.