French Toast 2 Ways

If you have ever visited an Italian household during Christmas you will almost always find Panettone. Every Christmas Grandpa Tony shows up with a Panettone in hand. For many years it would be opened, a piece or 2 eaten and then it would land in the garbage. If you know me at all you know how much I hate throwing away food so a few years ago I had a brilliant idea and decided to make french toast with it. Now Rick will try to tell you that it was his idea but don't believe him. The french toast was delicious however the kids were not at all impressed. But no worries because what is great with french toast is what doesn't get finished can be frozen. I freeze the leftovers in a single layer in a freezer bag and then you can simply grab a piece and pop it in the microwave or toaster and voila! you have a quick and easy breakfast.

Since the kids don't care for the Panettone I continue to make their french toast with Challah bread. I like to buy it whole and slice it myself. This way you can get nice thick slices. Challah is a traditional Jewish bread and has a nice sweetness to its flavour.

You will notice in the top picture that there is Aunt Jemima on the table. Can you believe that in a country like ours where Maple syrup is abundant that Renee still prefers Aunt Jemima. When the girls were younger Rick would often make pancakes for them on the weekends. He also preferred Aunt Jemima and would call it the "Good Stuff". Slowly over the years I converted everyone except Renee to the "Real Stuff".

I don't follow a recipe for french toast. I have always known it's basically milk & eggs. This is my version of french toast and this recipe made 8 large pieces of Panettone and 8 half slices of Challah.

Ingredients:

6 eggs
3/4 cup milk
1 t vanilla
1/2 t cinnamon

butter for cooking

Directions:
Whisk together all the ingredients. Dip the bread slices into the egg mixture. Prepare a flat grill or a non stick pan by heating it to a fairly high temperature. Butter the surface and drop the egg soaked bread onto the pan/grill. Let it cook until it is golden on the one side and then flip and repeat for the other side, about 2 minutes per side. Place in the oven to keep warm while you finish the batch. Butter the pan/grill before each batch. Smother in the "Real Stuff" and enjoy.