This recipe is one of my husband’s favorites. He only gets it 2 times a year…Father’s Day and his birthday! So he got it today, as it is Father’s Day! Let’s be honest though…it’s not the best for you but it tastes absolutely amazing! I am a health freak who constantly eats well, but you have to enjoy life’s simple pleasures every once in awhile 🙂 I am a believer in a cheat meal!!
I’m claiming this recipe as my own, only because I have altered it so much. It originally came from Better Homes and Garden…but my version is fantastic!
This is not gluten free; however, I did make a batch with gluten free bread and it tastes pretty darn good…so feel free to sub out your bread if you are gluten free.
- 4 beaten eggs
- 1 cup milk
- 2 Tablespoons sugar
- 2 teaspoons vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons butter
- Maple Syrup
- 8 slices Texas Toast
- Pre-heat over to 350.
- In a small and shallow bowl, beat together eggs, milk, sugar, vanilla, cinnamon, nutmeg.
- Cut your slices of Texas Toast so you have 3 columns.
- Dip bread slices quickly on both sides. You want to ensure both sides are covered, but not soaked.
- In a skillet, melt your 2 tablespoons of butter over medium heat.
- Add half the bread slices and cook until the first side is lightly browned.
- Turn over and cook until the other side is browned.
- Repeat with remaining bread slices.
- Once all the bread slices are browned, place them on a cookie sheet and place in the oven for 10 minutes. The goal is to get these slightly crisp. This is what makes this recipe so good!
- Remove and add butter and syrup. You are ready to eat!