img_0317French Toast Dressed Up

6 slices bread
8 eggs
1/2 cup milk
3 tbsp. vanilla
1 tbsp. cinnamon
Maple syrup
Mix eggs. Add milk, vanilla, and cinnamon. Coat bread very well with egg mixture. Place in buttered pan. Cook on stove flipping once. Top the side of the bread you won’t flip again with butter and cinnamon. Keep warm. Pour syrup over.

Whatever egg mixture I have left I like to use to make eggs with the French Toast.

Source: PriscillaBakes



Blueberry Sauce

8 oz. cream cheese, room temperature
½ cup blueberry preserves
1/2 teaspoon fresh lemon or lime juice

Whip the cream cheese until light and fluffy about two minutes, add preserves and lemon/lime juice, beat until incorporated. Set aside.

Croissant French Toast

3 eggs
½ cup milk
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon lemon juice
Butter, for frying
4 day-old croissants, sliced in half lengthwise

In a shallow dish beat eggs, milk, sugar, cinnamon, vanilla, and lemon juice.
Heat a large skillet over low-medium heat. Add a pat of butter and coat pan.
Dip croissant in egg mixture, coat both sides thoroughly and fry on each side until golden brown.
Serve with blueberry sauce and/or fresh fruit.

Source: Cinnamon Spice and Everything Nice