I’m a sucker for all things cinnamon.
I don’t make it a habit to say no to things smothered in syrup either.
“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.”
Four hundred and thirty points to whoever can name the movie that quote came from.
Speaking of, yesterday I was smelling candles to try and decide which one I wanted to burn in my house and I smelled a couple Christmas ones and I got WAAYYY too excited for Christmas.
It’s only September!
I love this time of year, though.
It’s still nice enough to take Baby Girl outside. Farmer’s markets are in full swing. Gardens are nice and full. My SHOWS START COMING BACK ON.
C’mon. Admit it. That’s the real reason we’re all so excited.
- 8 slices thick cut Texas Toast
- 4 large eggs
- 1 cup heavy cream
- 2 1/2 teaspoons cinnamon
- 1 tablespoon sugar
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon salt
- Butter, for cooking
- In a shallow bowl (I like to use a cake pan) whisk together the eggs, heavy cream, cinnamon, sugar, vanilla and salt.
- Heat up your skillet over medium heat and melt a couple tablespoons of butter.
- Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the mixture. Shake off any excess and place the coated bread in your hot skillet. Cook until golden brown and then flip on the other side to continue cooking until golden brown and crispy around the edges. Serve immediately with maple syrup, powdered sugar, or your choice of fruit.
I like to call this picture, “Meet my cardio-thoracic surgeon, Dr. Goldstein.”