Cinnamon Sugar French Toast

Of the many breakfast items I make, this French toast is a favorite. I spent many years eating French toast with burnt cinnamon sugar because I had always been taught to sprinkle it on the bread before cooking. Wrong! The key is to get the right combination of sugar and cinnamon and toss butter coated pieces of cooked bread in the cinnamon sugar just before serving. I guarantee you'll love it this way. 

Ingredients

Fresh extra large eggs (average one per person eating)
Thick (1/2--3/4") slices of bread (2 per person)
[optional] Milk (splash per person)
melted butter or margarine
white sugar (1 cup for four people)
ground cinnamon (1 tbs per cup of sugar)

Tools
griddle heated to 350 degrees
cooking spray
basting or pastry brush
chef knife
casserole dish
cutting board
gallon freezer/storage bag or bread bag


Preparation
While griddle is heating. Place cutting board on table with knife close by. Spoon out butter or margarine in a small bowl and melt in microwave. Place bowl of melted butter and pastry brush beside cutting board. 

Mix sugar and cinnamon in storage or bread bag and put beside cutting board area. You will need all these items close by when the bread has finished cooking. 

Once the prep area is ready, break eggs into a casserole dish (one large enough to accommodate at least one slice of bread) and beat lightly. Milk is optional to add into the egg mixture. Place egg mixture directly beside heated griddle. 

Stack bread slices on a plate and place next to the egg mixture. When griddle is heated and ready, coat the cooking area with cooking spray. 

One at a time, dip bread slices in egg mixture to coat. Shake lightly to remove excess and place on hot griddle. Cook until golden/yellow brown on under side (about 1-1/2--2 minutes) and turn and cook until both sides are golden/yellow brown. While second side is cooking, brush melted butter over already cooked side. 


One at a time using a spatula, stack cooked bread slices on cutting board (buttered side down). Brush melted butter on second side of each slice. Do not stack more than four slices of bread together.


Using the chef knife, cut the slices in half diagonally as shown in photo. Place no more than two (four halves) bread slices in bag containing cinnamon sugar. Closing the open end of the bag, shake the bread slices to coat with the cinnamon sugar. Remove slices and arrange in rows on a warm plate as shown. Garnish with fresh fruit. Eat as is or with warm maple syrup. 




How sweet are your words to my taste! Yea, sweeter than honey to my mouth! —Psalm 119:103