Vanilla French Toast

Vanilla French Toast || PasstheSushi.comRight about now, you start to realize it’s mid July and the summer has flown by without a moment to enjoy it. Busy weekends quickly added up and life continues to speed by. It’s moments like this that I start to freak out over that summer bucket list that hasn’t even gotten started yet…

This summer has been down right crazy for me. A whirlwind of emotion that left me down on my luck and with the wind knocked out of me.

But I don’t do down for long.

I have some new motivation, editing some awesome photos, spent some time acquainting myself with Mint (seriously, get a hold of your finances), read some awesome books, listened to some great podcasts, flipped through some inspiring magazines, and picked myself up out of my pity party. Now I am ready to clean house of the clutter, and take on a new adventure. Maybe there will even be a race or two in there with all of that ;)

In the meantime, sit down, slow down, think about the big picture and enjoy a simple breakfast with who really matters. This Vanilla French Toast isn’t covered in a fancy topping, stuffed with anything insane, or a complicated recipe that requires hours of prep and intense instructions. It’s a simple, classic French toast recipe…
Vanilla French Toast || PasstheSushi.com

Vanilla French Toast

Vanilla French Toast

Ingredients

  • Challah bread
  • 4 eggs
  • 1/4 cup half and half
  • 1 teas ground cinnamon
  • 2 teas sugar
  • 2 teas pure vanilla extract
  • butter for cooking and serving
  • Maple syrup, warmed for serving

Preparation

Slice the challah bread into thick slices and let it sit for at least 2 hours in a dry area, covered. (A little bit of stale will help hold in everything and make for perfect French toast),

Whisk the eggs and half and half with the cinnamon, sugar and vanilla.

Heat a skillet or griddle to cook the French toast.

Line a baking pan with a wire rack and preheat the oven to 200 degrees F.

Dip the bread slices in the egg mixture and let sit for 15 to 20 seconds, flipping once. Remove and let sit on the wire rack.

Melt the butter on the preheated skillet and fry the slices of bread until golden brown. Keep warm on an oven safe platter in the preheated oven until all slices are cooked.

Serve with extra butter and warm syrup.

http://passthesushi.com/vanilla-french-toast/

Vanilla French Toast || PasstheSushi.com


Comments

  1. I can’t believe it’s almost the end of July — the summer is going by in a snap! I think we all struggle with marking off our summer to-dos, still so many things on my list, too. I’m a big fan of Mint — been using it for a few years and it really helped me get on top of my financial life. Don’t be too hard on yourself — this too shall pass.

  2. French toast is my favorite food. FOOD! I love this recipe!

  3. I cannot resist a good french toast!! SO good! Something about it just makes me want to eat a ton of it and then take a nap. haha

    This looks amazing!

  4. YUMMMM. I love vanilla anything, but french toast is the best!

  5. I hope things turn around for you soon! There is still time to enjoy the rest of summer:-)

    And it’s been way too long since I had french toast, time to stock up on challah!

  6. French toast is best when it’s simple like this! I just finished listening to The 7 Habits and I think because his voice is soooo boring, I really didn’t get much out of it. I should probably read it. I also subscribed to the The Lively Show about 10 minutes ago. Uhhh… are we the same person right now?

    I hope things are looking up for you! :)

  7. i swear you can never go wrong with french toast.. i am SO craving some right now. i think i know what ill be making for breakfast tomorrow. love it, thanks for the idea!

Trackbacks

  1. […] It’s amazing what putting a little out there really does for yourself. Since I confessed to you guys on Tuesday that things weren’t going to well and my one man pity party was officially canceled, I have a whole new perspective on things. […]

  2. […] Vanilla French Toast from Pass the Sushi […]

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