I'm claiming this recipe as my own, only because I have altered it so much. It originally came from Better Homes and Garden...but my version is better (sorry, Better Homes).
This is not gluten free; however, I have made this with gluten free bread and it tastes pretty good...so feel free to sub out your bread if you are gluten free.
Ingredients:
- 4 beaten eggs
- 1 cup milk
- 2 Tablespoons sugar
- 2 teaspoons vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons butter
- Maple Syrup
- 8 slices Texas Toast
Directions:
- Pre-heat over to 350.
- In a small and shallow bowl, beat together eggs, milk, sugar, vanilla, cinnamon, nutmeg.
- Cut your slices of Texas Toast so you have 3 columns.
- Dip bread slices quickly on both sides. You want to ensure both sides are covered, but not soaked.
- In a skillet, melt your 2 tablespoons of butter over medium heat.
- Add half the bread slices and cook until the first side is lightly browned.
- Turn over and cook until the other side is browned.
- Repeat with remaining bread slices.
- Once all the bread slices are browned, place them on a cookie sheet and place in the oven for 10 minutes. The goal is to get these slightly crispy. This is what makes this recipe so good!
- Remove and add butter and syrup.
