Right 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…
- 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
- 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.