Recipe of the Week — Cinnamon French Toast


remedy arial, sans-serif; font-size: 12pt;”>Ingredients:

2 large eggs

1 egg white

1/4 cup skim milk

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

8 1-inch-thick diagonally cut slices of French or Italian bread



Cinnamon sugar and maple syrup (optional)

In a shallow bowl, using a wire whisk or a fork, beat the eggs and egg white until foamy. 

Add the milk, vanilla, cinnamon, and nutmeg.  Beat well; set aside.

Preheat the over to 200 degrees.  Lightly spray

a large nonstick skillet with vegetable cooking spray; heat over medium heat.  Dip 2 of the bread slices into the egg mixture, turning to coat

each side and draining excess back into the dish. 

Place bread slices in prepared skillet.  Cook until golden brown, turning once, about 1 to 2 minutes per side.  Transfer cooked slices to a plate and

put in oven to keep warm.

Dip the remaining slices, 2 at a time in egg mixture; then cook as directed.  Spray skillet with vegetable cooking spray as needed.

Divide French toast among serving plates.  Sprinkle lightly with cinnamon sugar and top with maple syrup.  Serve immediately.


Marty Williams, our resident chef, Thousand Oaks

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