Cinnamon Swirl French Toast

This is a post of few words. Because cinnamon swirl french toast speaks for itself. And because I’m exhausted.

The Hubster was on duty this past week. It’s a Tuesday to Tuesday thing. He has to stand duty, like, every three weeks or something…I forget the rotation. They’re always weird.

Anyway. He was on duty until yesterday morning.

What I learned from this particular duty week:

Oregon boat driver people need to stop driving their boats at night, because they don’t seem to be very good at it.

All day, every day, while he stood duty, his duty phone rang not one time. Not. One. Time.

All night, every night, while he stood duty, his duty phone rang eleventy million times, and I forgot what it felt like to sleep like a normal human.

The only logical conclusion is that Oregon boat drivers need to stick to day time hours.

Also, a duty phone is like having a newborn, and they should give them to teenagers as birth control.

I’m too tired to go on, so here…a recipe.

Okay. This is super duper easy. French Toast in seven steps. Are you ready?

1. Make cinnamon swirl bread. (Okay, yes. There’s a few hidden steps in here…although, you could also buy premade bread, and then this is really just the one step. :))

2. Batter the bread. Actually, I guess step two would be to make the batter, but it’s so darn easy, we’re just gonna say it’s made. So batter your bread.

I like to let my bread sit in the batter for about a minute, per side, to soak up all the goodness.

3. French toast it up.

4. Sprinkle with sugar.

5. Add butter.

6. Drizzle with syrup. Lots of it.

7. Enjoy!

Cinnamon Swirl French Toast
Makes 8 to 10 slices

Ingredients

1 loaf cinnamon swirl bread

3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
pinch of salt
1 cup milk
1 tablespoon brown sugar
3 eggs
1 teaspoon vanilla extract

In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Adding the milk in a slow, steady stream, whisk the flour and milk together. It will begin to form a paste; make sure this paste stays smooth, in order to prevent lumps. As you add more milk, the paste will loosen up and the mixture will become more liquid-like. After all of the milk is added, whisk in the sugar. Add the eggs, and whisk until thoroughly combined. Stir in the vanilla.

Preheat oven to 200 degrees, and place a wire cooling rack in the oven.

Heat a skillet or griddle over medium heat. Add about 1 tablespoon of butter, margarin, or oil (I prefer Earth Balance margarine).

Batter each slice of bread, allowing it to soak in the batter for a minute or two on each side. Allow excess batter to drip off into the bowl, then place the battered bread in tthe preheated pan. Cook until golden brown on the bottom, about 2 to 3 minutes. Flip and cook until golden brown, another 2 to 3 minutes. The toast is ready when it is golden brown, no longer wet looking, and feels firm in the center. Place on the cooling rack in the preheated oven until ready to serve.

Serve hot, and garnish as desired.

Recipe by Darla