My husband leaves for work at 3:30 am six days a week. Saturday is the only day he’s home to eat breakfast with us. He likes to make the kids breakfast. This is his special recipe. Well, sort of. He REFUSES to tell me the top secret ingredients, so this is how I make it for the kids other mornings. They say it tastes the same as his, so I think I’m on to him. Oh and when he makes it, it is topped with powdered sugar… that’s why the kids like his version better. 🙂
I often double this recipe and make extra so I can store some in the freezer for weekday mornings when we’re rushed.
What You Need:
4 pieces of 100% whole wheat or sprouted wheat bread
1 tsp. vanilla extract
1/2 tsp. cinnamon
pure maple syrup
Scramble eggs in bowl. Add vanilla and cinnamon. Dip bread one slice at a time in egg mixture letting the egg soak in well. Melt butter on large skillet or spray with natural cooking spray. Cook french toast until browned on each side. Top with pure maple syrup and fruit.