Saturday, September 14, 2013
Lunch Box Chronicles: Day One Hundred-Eight One (French Toast with Spelt Right Cinnamon Bread, Slivered Almonds, and a Touch of Bourbon Vanilla)
This post is simple. A restful breakfast on a beautiful day in NYC. No plans, no work, no rushing around. Just making good food and feeding my family. Kind of sweet.
RECIPE: French Toast with Spelt Right Cinnamon Raisin Bread, Slivered Almonds, and a Touch of Bourbon Vanilla.
Spelt Right cinnamon raisin bread (this particular loaf had been in my freezer for months). I used the whole loaf.
1/2 cup of milk
a teaspoon of Bourbon vanilla (yum!)
3 TBL organic cane sugar
2 teaspoons of cinnamon
1/4 cup slivered almonds
(butter for the pan)
Mix together all ingredients (except bread and butter) in a glass dish with high enough sides (like a pyrex dish)
Soak individual bread slices, each side until soaked with the mixture. Make sure the almonds stick. In a stainless steel pan, melt butter to coat bottom of pan on medium heat. When butter is hot, put slices of bread on pan. Pan fry each side until golden brown. Repeat until all bread is made into French Toast. Serve with real maple syrup and cut up fruit.
If you have left-overs, you can freezer in plastic baggies. They are perfect not only for a lazy Saturday morning breakfast, but also for a quick before school breakfast treat. Take out of freezer and pop in toaster oven.