Last week I shared my method for getting oatmeal on the breakfast table more quickly. I also shared how my sweet R, while a good eater, has a penchant for hot breakfasts, especially items that are sometimes beyond the energy and time I have in the early morning to prepare.
One of R’s very favorite breakfast foods is French Toast. Usually time-consuming to prepare, I’ve come up with a very simple way to streamline French Toast making in the AM:
It may not look like much, but here is my tip:
I make up the French Toast egg mixture the night or day prior to actually making the French Toast. I usually make a big batch of mixture, which I often times just “wing it” by using 4 whisked eggs, about ½ - ¾ cup milk, a dash of sugar, ½ teaspoon cinnamon, a dash of nutmeg and a splash of vanilla. I mix this mixture up well and then pour into a 9x9 glass dish that has a lid. I cover the dish and store in the fridge. When R requests French Toast, all I have to do is give the mixture a quick stir or whisk, dip the bread and cook it. The best part about making a big batch of the egg mixture for the French Toast is that I usually have enough for 2-3 batches of French Toast.
Now I can making French Toast without all the morning stress…and you can too!