Happy Monday everyone!  We are in the last week of our August recipes and this Super Easy French Toast recipe was the kickoff to all the sweet recipes I made over the weekend including a Super Easy Apple Dumpling recipe (that I just have to post tomorrow).  I promised a food post for the entire month of August but I’m going to end on Wednesday (September 1st) with a Morning Glory Muffin that is to die for!

I haven’t made French toast in forever so Saturday morning I surprised Mr. TAL with this delicious, cinnamony, buttery, syrupy, Italian bread coated breakfast that definitely curbed our sweet tooth.  This recipe is so super easy and took only minutes to prepare and cook.  I’m so excited fall is right around the corner and I’m slowly starting to plan fall recipes.  I’m burning my soy based Hazelnut candles and dreaming of new tablescape designs with jewel tone colors, pumpkins, and fall leaves.  This breakfast combined with the Hazelnut scented candle made for a sweet smelling home.

In this recipe, any bread would work but my favorite to use is Brioche, Italian, and French bread.   I like to grocery shop very early in the morning or very late at night. The crowds are lighter and the lines shorter which makes grocery shopping more enjoyable.  Kroger had just made their homemade bread loafs and the steam was still showing on the inside of the baggie.  I quickly grabbed up two loafs knowing I would be using one in my French Bread recipe and one in my Garlic Bread recipe which I’ll share next month with you.

I am letting you guys in on a little secret ingredient I used in this recipe and it is International Delight Sweet Cream Creamer!  In a large bowl, combine your eggs, cinnamon, vanilla, creamer, and cinnamon.  Whip up the eggs, set aside, while you slice your bread.  I love thick slices of bread for my French Toast, preferably 3 slices, and definitely 2 slices.  I sliced up 6 slices 1 inch thick, dipped them into the egg mixture one at a time and placed onto a butter coated pan.  I sprinkled more cinnamon on both sides and poured the remaining egg mixture on top.  Don’t worry, this did not make the bread soggy but if you are afraid this would happen, feel free to omit this step.

This recipe is not for someone on a diet as I plated 3 slices of bread on each plate, smothered each plate in real maple syrup, and more butter!  I used Land O’ Lakes Extra Creamy Salted Butter, 100% pure maple syrup (amber color) from Private Selection, and organic eggs from Vital Farms.  Want to add more flavor to this recipe, add Hazelnut extract along with the vanilla extract and combine nutmeg with the cinnamon!

Thanks for following along and all of your wonderful feedback and comments.  I will continue to post recipes as we go along and as always, love your ideas, comments, and suggestions.  I’ve received several questions on pet health related topics that I will answer and post starting again on Friday.  If you would like more food related posts, check them out here: