Lukey Eats: Cinnamon Raisin French Toast


Since Luke was growing tired of frozen French toast sticks for breakfast, Seri asked me to come up with a fresh, yummy alternative to make with him. The kid is a big fan of raisins and cinnamon, so cinnamon raisin French toast was an obvious way to renew his French toast fondness. After we shopped for ingredients together, (with the inevitable "Can I have a cake?" echoing in my ears--who was in charge of putting sweets at the entrance?!) I put sous-chef Luke to work, mixing the egg mixture with a whisk. I also employed him to gently lay the bread into the mixture, although I flipped it--don't want the kidlets to get eggy hands! Get your plates ready because you're going to want to eat these up hot out of the pan. Here's how to make them: For 2 servings: 4 slices cinnamon raisin bread 3 eggs 3 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1 tbsp fine sugar 1 pinch nutmeg Unsalted butter for cooking Combine eggs, milk, vanilla extract, cinnamon, and nutmeg in a shallow medium bowl or baking dish. Dip each slice of bread into egg mixture for a minute per side, making sure it is evenly coated. Heat a pan on medium-low and coat with a tablespoon of butter. Place each slice of bread in pan and cook for 2 to 3 minutes per side, until golden-brown. If you have a griddler, go for it! Just make sure it is fully cooked to a golden-brown color. All-in-all, the cinnamon raisin french toast was a success: Luke was entertained for a little over 20 minutes and the French toast was so good it didn't need syrup! Although, let's be honest, we couldn't resist a little maple syrup accoutrement. Luke is half-Canadian after all! xoxo Erin