3/4 cup milk
1 loaf french bread, sliced into 1" slices
cinnamon sugar mixture
Heat griddle to 400°.
Combine eggs and milk. Whisk together with fork until combined. (I used a pie plate to prep this in...)
Dip french bread into mixture one side at a time, saturating.
Sprinkle hot griddle with cinnamon and sugar mixture (just covering area that one bread slice will take up).
Place saturated bread directly over cinnamon sugar mixture.
Sprinkle cinnamon sugar on top of saturated bread.
Flip and brown both sides until thoroughly cooked.
Comments from the cook: I like cinnamon in french toast, but have never liked how the cinnamon sits on top of the egg mixture and doesn't coat evenly. Using a sprinkling of cinnamon-sugar (we have a small shaker of it) and applying it directly to the soaked bread was the perfect solution!
Top with syrup or real whipped cream and strawberries. Makes 10-12 slices.
3/4 cup evaporated milk (fat free ok)
1 cup sugar
1/3 cup corn syrup
1 TBSP butter
1 tsp vanilla
Combine all ingredients and bring to a boil over medium high heat.
Heat at a rolling boil 2-4 minutes, until desired consistency is reached, stirring constantly.
Comments from the cook: Sometimes maple is a little strong for my tastes, so I wanted to try my hand at a butter syrup. I cooked my syrup on and off for about 4 minutes in hopes of getting the right texture. I boiled it, stirred it, took it off the heat to cool slightly, then would put it back on the heat when the texture seemed too thin. After several rounds of doing so, I overcooked it just slightly and my syrup was a little bit thicker than I was going for. But the taste was fantastic!
Our attempt to knock off the only-in-UT Kneaders french toast...and thus a CookieSheets&CakePans original!