Recipe: Cinnamon Sugar French Toast

I’m a big fan of breakfast for dinner. Mostly because it’s a break from the ordinary and something we can all agree on. That means it’s easy, and I don’t know about you, but when the temps soar well past the 90 degree mark, I am all about the easy. Hello Breakfast for Dinner, welcome to our life.

Growing up, my mom made great breakfasts. And not for dinner. French Toast, pancakes, scrambled eggs… and bacon. Extra crispy if my Dad wasn’t paying attention, which is good ’cause that’s the way everyone else happens to like it. You know, so crispy that it crumbled when you took a bite. I totally miss her breakfasts. And actually, just someone else making breakfast. I swear, that first meal of the day just gets harder and harder, and knowing how important it is, well that just puts all the more pressure on us, doesn’t it? I mean, healthy, quick, kid-approved, family-friendly AND before getting out the door for work, school, camp and what have you? It’s quite the tall order for us, and at such an early hour of the day.

My cheat? When I have extra time, I make a big batch breakfast of something that I know the kids like … Banana Pancakes, sweet breads, regular pancakes, muffins and even French Toast … then I freeze the extra and that way, I can just heat and eat and skip the guilt. Can I get an amen?

Last month, the folks at General Mills invited several bloggers to create something using one of their new products, Land O Lakes Cinnamon Sugar Butter. As soon as I heard “cinnamon sugar,” my mind went instantly to French Toast. Wait, that’s actually a lie. The FIRST thing I thought of was the cinnamon sugar toast that my Mom used to make us sometimes, but, well, I’m not sure that’s what they had in mind when they asked for a new recipe. Almost certain it wasn’t. So the SECOND thing I thought of was to use the new product on a batch of French Toast.

And we ate it for dinner. With about a half pound of crispy bacon. I didn’t say this was a clean eating night. All things in moderation, folks.

Mystic happened to come by after work, and he and Nick camped out in the living room, watching an episode of iCarly and chowing down on this breakfast treat. Nick has probably seen every episode of iCarly about ten thousand times. Which means we pretty much have too. And since iCarly is also a favorite with Mystic’s daughter, you know he’s the patient sort when he sat down to watch that episode. That, and food is an excellent distraction, methinks.

Nick topped his with maple syrup, as did Mystic. I snuck a piece in the kitchen while finishing off cooking the last few pieces, and I went the whipped cream and strawberry route. Madeline went the “I’m not eating anything for dinner and you can’t make me” route, even though she admitted it looked good. If there was someone else dropping in, I would have convinced them to try it with a bit of jam smeared on it. Or maybe with a little dusting on confectioner’s sugar and rolled up. The possibilities are endless.

July 20, 2011 – Bonus Photos

She found out that I have a date tonight. With my favorite almost nine-year-old. And went and got a dress on, a purse and my shoes. Wearing a dress on a non-holiday or occasion is huge for her. Hopefully they are not too many tears when we leave.

Cinnamon Sugar French Toast
Recipe courtesy of Cate O’Malley

8 slices of white bread
2 eggs
¼ cup milk
¼ teaspoon cinnamon
¼ teaspoon vanilla
1 tablespoon sugar
Land O Lakes Cinnamon Sugar Butter Spread
butter
whipped cream, strawberries, maple syrup, confectioners sugar (optional)

Crack the eggs into a small bowl and gently beat with a fork or a small whisk until the yolk and whites are combined.  Add the milk, cinnamon, vanilla and sugar, and mix to combine.  Heat a medium skillet over medium-high heat.  Add a small sliver of butter or non-stick spray to the pan.  Gently spread a thin layer of Land O Lakes Sugar Cinnamon Butter spread on one side of each slice of bread.  Dip the bread, one by one, into the bowl with the egg mixture, coating both sides of the bread.  Let the excess egg drip off, back into the bowl.  Add the bread to the pan, cooking 2-3 minutes per side, or until lightly golden.  Serve.