Saturday, February 28, 2009

Cinnamon Raisin French Toast

Cinnamon Raisin French Toast

I know I've mentioned many, many times how much I love breakfast. And though my weekday breakfasts are pretty boring (oats made with milk and topped with dried or fresh fruit and walnuts), my weekend breakfasts always vary.

I went to Costco on Wednesday to show my mom around, and while I was there I picked up some blueberries. Instead of making blueberry pancakes like I usually do, I opted to use them for a topping on Cinnamon Raisin French Toast.

It's nothing fancy. Just regular French toast made with cinnamon raisin bread. But it's really good, I swear. It has a lot of flavor and sweetness in the French toast, so you only need a little bit of syrup, which makes it healthier than some recipes, I suppose.

Cinnamon Raisin French Toast
Serves 4 (6 points per serving)

2 large eggs
1 cup of milk
a dash or two of cinnamon (to taste)
8 slices of cinnamon raisin bread
butter or neutral oil (like canola) for the pan (I used 1 tbsp)

Beat the eggs, milk, and cinnamon together in 9x13 inch baking dish. Add the bread and let the bread soak 3 to 5 minutes; flip over. Soak the bread 3 to 5 minutes more.

Meanwhile, melt some butter or oil in the pan over medium-low heat.

When the bread is ready, cook until browned on both side, turning once after 3 to 5 minutes.

Serve immediately or keep warm in a 200° oven for up to 30 minutes.

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