Sunday, June 3, 2012
French Toast - Feingold Stage 1
4 eggs (We use organic cage free but any are fine)
2 TB brown sugar (Domino’s Light Brown or organic)
¾ cup milk (We use Pacific Rice Milk or Horizon Organic milk)
1 tsp cinnamon
1 tsp vanilla (I use organic or homemade to avoid corn syrup)
Dash salt (I use Redmond’s Real Sea Salt)
Dash of nutmeg (optional)
12 pieces of bread (We use Rudi's Gluten Free bread, or Rudi's Honey Sweet Whole Wheat from Whole Foods. King's Hawaiian bread was also recently approved. Yay! I've found the bread slices at Super Wal-Mart and Meijer. I'm going to use these next time I make french toast.)
Combine all ingredients in a large bowl or shallow baking dish. Dip and soak bread in mixture. Cook on pancake griddle or pan, greased with butter. I use Earth Balance Soy Free butter.
These freeze nicely. Allow to cool and freeze in large gallon size zip lock freezer bags. I try to lay them individually, not stacked so that they don’t get stuck together. Reheat in a toaster or toaster oven.
You could also cut these into strips to make French toast sticks.