We crashed at Blake’s apartment on Friday evening (thanks again!) and woke up to the wonderful smell of breakfast - French Toast. Delicious. While the recipe below may be pretty straight forward, let me just get this out of the way: this is no ordinary French Toast, not by a long shot.

Ingredients:

1 loaf cinnamon swirl bread

1 dozen eggs (you probably won’t use them all, but you always want to be prepared)

Vanilla soy milk (2 cups at the most)

Instructions:

This is a hearty meal. Two slices per person should do the trick. 

The cinnamon swirl bread should NOT be pre-sliced, you want to carve it up yourself to make the slices nice and thick. Blake found this cinnamon swirl bread at Trader Joe’s and it was fantastic (Besides, who wants to eat regular white bread or mess around with measuring out cinnamon? Not me.) Unfortunately Trader Joe’s does not exist everywhere, so work with what you have available.

Once you’ve got your slices of bread done you’re going to want to get a medium sized mixing bowl and start cracking open some eggs. Probably about 1/2 to 3/4 of an egg per slice (this is all complete conjecture and I’d be willing to bet that when Blake whips these up no two batches are exactly alike). Then add in a healthy splash of vanilla soy milk to the bowl. Somewhere in the neighborhood of a cup, maybe a little less.

While you’re stirring the batter you can pre-heat your pan on the stove. Once the pan is ready go ahead and dunk your slices of cinnamon swirl bread into the batter one at a time. You want to get them good and wet, but not soggy. Then cook them nice and slowly, carefully flipping and cooking evenly on both sides.

Grab the syrup or butter, add some soysage patties (better than the real thing!) and juice and you’ve got a nice complete meal. A simple enough breakfast that can be whipped up quickly, but yet also great for a crowd.

I really like that there are only three ingredients here, all of which are easily procured. Having the cinnamon flavor already wrapped up in the bread cuts down on prep time and adds some color to the final product. The vanilla soy milk is a subtle flavor that initially I had doubts about, but really was a nice touch.

Consider this one added to my breakfast/brunch repertoire.