French Toast with Cranberry Pecan Bread


French toast is always best with a crusty loaf of bread. Recently I had a delightful loaf of whole wheat cranberry pecan bread, and I had to find something to do with the leftovers. It seems that everyone has their own recipe for the French toast batter. I like to whip eggs with just a little milk. For standard French toast I add cinnamon and freshly ground nutmeg. I use a shallow pie plate for the mix and soak the bread for several minutes, turning it a few times. Cook it in a non-stick pan for several minutes on each side. Make sure not to cook it too fast, after it’s soaked in egg you want to make sure it has time to cook through.

Rather than butter I topped it with marscapone and, of course, a drizzle of maple syrup!

Until next time… Release YOUR Bon Vivant and Savor Your Life!



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