"This is pretty much our recipe for French toast. It's foolproof and power-packed with calories. No substitutions, please. This is among our few recipes and it is responsible for 20% of each of our current body weights." -- "S" and "L"
Ingredients (makes 2 servings):
4 slices Challah bread (from the LONG loaf -- not the round loaf)
1 pint of imitation eggs (e.g., Egg Beaters or Second Nature -- for
better consistency) or 3 whole large eggs
3 large capfuls of alcohol-rich Vanilla Extract (who says you can't get drunk on this?)
1 tablespoon 2% low-fat milk (if desired)
2 tablespoons (1/4 stick) margarine or butter
cinnamon
Beat together eggs, milk, and vanilla extract in medium square pan. Dunk bread on both sides in egg/milk/vanilla mixture, leave until bread absorbs a good amount of egg/milk/vanilla. Melt butter in a large teflon (no-stick) skillet (prior to melting the butter, spray the skillet with Pam -- just to be on the safe side) on low-to-medium heat setting. Place soaked bread in skillet and freely (with a heavy hand) sprinkle top of bread with cinnamon. Cook until golden brown on both sides. Cover with real 100% Vermont maple syrup (or, as we prefer, Mrs. Butterworth's Lite Syrup -- a heavier syrup may tend to drown out the flavor of the bread itself). Place in microwave for 20 seconds -- just long enough to heat up the syrup. Serve and eat!
Enjoy!
