Ingredients
3 whole Eggs
1/4 cup Half-and-half
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
1/4 cup Sugar
4 slices Cinnamon Raisin Bread (or any bread)
1 cup Panko Breadcrumbs
1 stick Salted Butter, Melted
Softened Butter And Maple Syrup, For
Serving
In a pie pan, whisk together the eggs, half-and-half,
vanilla, and half the cinnamon. Set aside.
In a separate pie pan, stir together the panko
breadcrumbs, sugar and cinnamon. Use a fork to stir in 2
tablespoons of the butter so that the crumbs are slightly moist. Set aside.
In a large nonstick skillet, heat the rest of the melted
butter over medium-low heat.
One by one, dunk the bread in the egg mixture (turning to
coat), then lay them in the dish with the panko crumbs, turning them over and
pressing them gently so that they stick and totally cover the surface.
Place them into the skillet with the butter and let them cook
on the first side for 5 to 6 minutes, watching closely to make sure the crumbs
don't burn. (If they start to darken too fast, turn the heat slightly lower and
watch.) Turn them over and let them cook for 3 minutes on the other side.
Transfer the pieces to individual plates and serve with
butter and syrup.
Recipe adapted from The Pioneer Woman
Delicious!
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