Love to Laugh in the Morning

My guys are quite the pair. To their faces, I will give them a stern look. But inside, I am laughing. I just know that laughing out loud would only encourage their twisted sense of humor.

Take breakfast for example. Kiddo asked what I was making, to which I responded “French Toast made with Texas Toast.” That’s a straightforward answer. But Kiddo had to have fun with it. Was I confused? Which was it, French Toast or Texas Toast? We went back and forth with the whole toast thing. Finally Hubby settled things – it was French Toast from Paris. Paris Texas that is. What a pair!

Everyday I count my blessing for the laughter they bring to me.

Paris Texas French Toast Sticks
French Toast Sticks

2 large Egg Yolks
2 large Eggs
1 cup Heavy Cream
2-1/2 teaspoons Cinnamon
1 Teaspoon Nutmeg
1 Tablespoon Sugar
1 Tablespoon Vanilla Extract
8 slices Texas Toast

Separate 2 eggs, reserve whites for another purpose. In a blender, whip together the eggs, heavy cream, cinnamon, nutmeg, sugar and vanilla. Let batter rest about 20 to 30 minute, then pour into a small casserole dish large enough to hold mixture and allow dipping of the bread sticks.

Note: Batter can be made in advance, kept in the refrigerator overnight.

Cut each slice of Texas toast into four sticks. Set aside and prepare the Cinnamon-Sugar to have at the ready.

1/2 cup Sugar
1 teaspoon Cinnamon

On a small plate, blend sugar with the cinnamon.

When ready to cook French Toast Sticks, dip each bread stick into the egg mixture, turning to coat it on all sides so that it’s well-saturated with the custard.

Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.

Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.)

Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges. As soon as the sticks are cooked golden, immediately roll in the Cinnamon-Sugar.

Keep warm, continue to dip, fry and roll until all the sticks are cooked.

For Serving
Mable Syrup as desired

To Serve: Pour syrup into small cups for dipping. Plate Paris French Toast Sticks with syrup cups. Serve and enjoy.

Don’t forget the sausage, fresh coffee and orange juice for a wonderful meal!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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