By Susan Benton
This has been an emotional time in America, and for South Walton too. With that, many people have taken to their kitchens, myself included. Not like I wasn’t already there, but I have been cooking a lot for my husband who is trying to limit his time between the medical office and the hospital where he would often eat.
This weekend he stopped at a local farmers stand on the way home and picked up a loaf of bread. I sprayed the package and him like I always do (now with COVID-19) before he entered the house, and then he requested French Toast.
I haven’t made French Toast since the kids were in high school, so I dug up this recipe.
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoons sugar
4 tablespoons real butter
1/4 cup whole milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or good white bread
1/2 cup maple syrup, warmed (My husband likes blackstrap molasses)
Toast bread slices, lightly
In a small bowl, combine cinnamon, nutmeg, and sugar and set aside.
In a medium bowl whisk together eggs, milk, and vanilla, and then add the cinnamon mixture still whisking.
Pour mixture into a shallow container like a pie plate.
In a 12-inch skillet, melt butter over medium heat.
Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
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