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.

Ingredients

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoons sugar

4 tablespoons real butter

4 eggs

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)

Directions

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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