Day Two...Sally Lunn French Toast

Since I mentioned French toast yesterday, it was all I could think about this morning for breakfast.  And, I know it's not rocket-science to make it, but I thought I'd give you the recipe my mother always used for us.

We thought of French toast as a special treat and there are several ways to add different flavors, stuff or not stuffed, and what bread you use, but this morning, it's Sally Lunn.

French Toast
4-6 slices of bread, preferably day old
3 large eggs
2/3 cup heavy cream (or Half & Half)
1 tsp. cinnamon
1/2 tsp. ground cardamon
1 T vanilla extract

2-3 T unsalted butter for the grill pan

In a large flat dish or pan, beat the eggs and cream.  Add the spices and vanilla and whisk again.  Slice the bread in at least 1/2-inch slices.  

Soak the slices in the egg/cream mixture for at least ten minutes.  Heat a griddle on medium and add the slices.  Cook about 5 minutes on each side before turning to cook the other side.

Dust with confectioners' sugar and serve with warm maple syrup.  I added some veggie bacon strips and red potatoes to hubby's dish t round out a complete meal.  This way, he won't bug me later to make him lunch!! LOL!

Still chilly here in the Pacific Northwest, so hardy breakfasts are a must. Enjoy!!