French Toast as Special as Country Can Get

Welcome to the Saturday following Ash Wednesday. I really don’t know the significance of declaring the days immediately following Ash Wednesday, but the Church does. Perhaps it’s in the daily scriptures assigned to each day.

Phase one of Hubby’s retirement began in January. While he still “works” five days a week, one day is remotely. It varies from week to week, depending upon the events booked. Hubby is the Operations Manager for an Event Rental Company. They supply everything from tents; lights and staging to dishes, glassware and dance floors for events big and small. While it doesn’t happen all that often, every now and again we gets to attend a big name event.

While Hubby is preparing to adjust to retired life (like working from home is retired!), I am adjusting to having him around more. It’s going to take some getting use to. Once he is fully retired, meal preparation won’t be limited to weekday suppers and weekend productions. So as you can imagine, I’m taking a few more Breakfast Recipes out for a test drive. Care to come along?

Cinnamon-Buttermilk French Toast Country Style
2 large Eggs
1 cup Milk
1/2 cup Heavy Cream
2 teaspoons Vanilla
6 slices Buttermilk Country Bread
Cinnamon to taste
Butter as needed
Cinnamon-Sugar Shaker to taste
Maple Syrup as desired

Heat a large griddle to medium heat setting.

In a blender whip eggs, milk, heavy cream and vanilla together. Once smooth, blend in the cinnamon. Pour batter into a shallow dish. Cut the bread diagonally to create triangles, dip slices into the batter just enough for a light coat, not a soaking.

Spread butter over the surface of the griddle. Place bread on the griddle to grill. Sprinkle with just a pinch of cinnamon-sugar as it cooks. Once golden, flip and continue to grill. Top toast with additional butter just before pulling from the griddle.

Serve with plenty of maple syrup and your favorite breakfast meats such as sausage or bacon.

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Teach me your way, O Lord, that I may walk in your truth.