I love breakfast for dinner. And I love using up leftovers to make tasty treats. And I love holiday flavors when there are no holidays coming up.
That said, I LOVE this recipe. 🙂
Start off with 9 or 10 slices of stale bread. In fact, the staler the better (as long as they’re not moldy!).
Spray a large skillet and place over MEDIUM-HIGH burner heat.
While skillet warms, break about 6 eggs into a wide cereal bowl. Stir in about 1 or 2 tablespoons granulated sugar. (Don’t use any more than that or the toast will scorch before the egg evenly cooks.)
Add 1/4 cup milk and a liberal teaspoon or so of vanilla extract.
To egg mixture, you’re going to add a total of about 2 teaspoons cinnamon, 1 teaspoon ginger and 1 teaspoon nutmeg (or mace), but there’s a trick here.
Because spices will always rise to the top of your egg mixture, no matter how long you whisk it, it’s a great idea to add these spices in increments as you use the bread coating up–a good rule of thumb is to add a little more of the spice after every 2 slices of bread or so. That way, the last pieces you make will be just as flavorful as the first ones.
Dip each slice of bread individually into the mixture right before placing in the pan. (I can often fit 3-4 per round comfortably in the largest skillet in my Kitchen Aid set.) Make sure to evenly coat both sides of the bread, but don’t leave it immersed more than a second or two per side or you’ll have French toast that squishes up and doesn’t keep a nice square shape when you try to flip it in the pan.
Allow pieces to simmer about 2 minutes per side, or until golden brown and slightly firmer than when they went in.
The best part about the added spices in this version are that maple syrup really becomes obselete in the end, which makes for fewer calories! I sprinkle on a light amount of powdered confectioners’ sugar and call it at that.
Oh, and by the way, my picky, sweet-toothed 3-year-old adores this without the syrup, too! SCORE!!!