A Breakfast Favorite Gets a Sweetly Spiced Upgrade
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My oldest son LOVES French toast. He can be extremely selective about the things he’ll eat, but French toast is basically always on the menu. I’m embarrassed to even admit it, but I realized recently that he almost never has French toast made from scratch. He really likes microwavable French toast, and I know he’s had it a few times when we’ve gone out to eat for breakfast, but I’ve never made it at home.
French toast wasn’t something I ever had as kid, so it’s one of those dishes that I kind of never learned to make properly. I’m always trying to identify and fill in those weird little circumstantial gaps in my own cooking history, so when I decided to start trying out French toast recipes to find one my son really loved and this one stood out, I knew I had to share it. Maybe one of you will realize that you were missing a fantastic French toast recipe as well and this might be it!
Recipe is courtesy of Pepperidge Farms.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: One of my early mistakes was to let my French toast cook too long in the skillet and brown a little too much. This toast is done when it’s lightly browned on both sides, so keep an eye on it.