French Toast

I've been buying a lot more bread lately because whole grain and multi grain options now abound. That leaves me with the question of what to do with leftover bread and I usually solve the problem by making French toast. If you like soaking your bread in the egg and milk mixture rather than giving it a quick dip, make sure you use day old fresh baked bread so it doesn't fall apart.

There are so many variations of French toast so I humbly offer you one. I find that this ratio of milk to eggs (1 egg to 1/4 cup milk) works well if you want to soak the bread. Too much egg to milk makes it harder for the bread to absorb the mixture.

Makes 4-6 servings, or 6 loaf slices

Ingredients:

• leftover or day old multi grain bread that's not too dense (baguette or loaf)
• 4 eggs or two eggs and 6 tablespoons liquid egg whites
• 1 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• pinch salt
• Trader Joe's grade B maple syrup
• 1 bag Trader Joe's frozen blueberries or strawberries (double if you like a lot of fruit)
  
• Confectioner's sugar
  

Preparation:

1. Place frozen fruit in a small saucepan over medium heat and cover. Stir occasionally to defrost while making French toast. Remove from heat when defrosted. If you overcook the fruit, it will turn to mush.
2. Slice bread about 1/2 inch thick and set aside. Preheat griddle or cast iron skillet over medium.
   
3. Beat together egg, milk, vanilla, cinnamon and salt. Soak slices of bread in mixture until saturated. Do not over soak or they will crumble.
   
4. Spray griddle or skillet with cooking spray and add prepared slices of bread. Cook until golden on both sides and cooked through, about 10 min. Serve with syrup, fruit and a dusting of confectioner's sugar.