Breakfast In Bed

Lately I have decided to bless my husband before he awakens in the morning.  He has been diligently following a rigorous diet of greens & proteins and not much else - so yesterday I decided to surprise him with french toast and coffee! Not sure if this makes me a good wife or a poor one, but none the less it sounded pretty good to me too.  So here's how I made the tasty little buggers.

RANDALL SCALE:
Grocery......................under $5
Skill Rating................medium, hot flame
Serving Size...............5-7 slices
Prep Time..................15-20 minutes 


INGREDIENTS

• Hardy Bread (or day old stiff bread)
• 2 Eggs
• Half & Half
• Powdered Suger
• Cinnamon Sugar
• Butter

PREPARE

1. Heat pan to medium-high.
2. Once warm, add 1-2 tablespoons butter to ensure non stick removal
3. Scramble both eggs (beat until yokes broken)
4. Add 1/4 to 1/2 cup half & half
5. Scramble until mixture turns to a pale yellow. Make sure yokes & whites are well beaten, otherwise you will end up with scrabbled eggs on top of your toast instead of french toast.
6. Get your hardy bread out.  Depending on how many slices of bread will fit into your skillet, dredge this many slices at a time.  Otherwise the bread will sit too long in the custard and fall apart.
7. Once your drench both sides with the custard, place on sizzling skillet.
8. Allow to brown on both sides, then reduce heat to medium or medium low.
9. Cook for 3-4 minutes on each side so that eggs are cooked.
10. Plate & garnish with your favorite toppings; Pete's happen to be powdered sugar & syrup whereas I like a subtle blend of granulated sugar & cinnamon.  Others of you may indulge with strawberries, blueberries, chocolate chips, etc.  It is afterall custard french toast - so, live it up!