Nigella's French Toast

Sweet Harold requested French Toast for breakfast.  I tried Nigella Lawson's recipe from Nigella Kitchen.  I used Arnold's Italian Bread for my French toast, because I tend to do things a little differently at times.  The trick is to use a thicker slice of bread so that it can soak up all the eggy goodness and not fall apart while transferring the slices to the hot griddle or skillet.

 Here we go:

2 eggs

1/4 cup whole milk

1/2 t. ground cinnamon

1 T. sugar

4 slices of thick slice bread

2 T. soft unsalted butter

Whisk together the eggs, milk, ground cinnamon and sugar in a pie dish.

Melt half the butter in a frying pan or on a griddle until it's nice and bubbly.

Place one slice of bread in the eggy mixture, turning after each side has soaked up enough to color the bread yellow, so that it absorbs the liquid but doesn't fall to pieces.

Cook the bread for a couple of minutes until browned.....

And then carefully flip and brown the other side.

Repeat with the other slice and then melt the remaining butter to brown the other two slices of bread.

Serve with your favorite syrup, fruit, powdered sugar or whatever topping you choose.