Weekday Morning French Toast

This was a genius idea! I got a subscription to a cooking magazine from somewhere... not sure how, it just started showing up one day. So if you got it for me thank you. The magazine is Cuisine at Home, and it has this great section in the front which is filled with tips from readers.

Some of this month's tips included:
Storing cupcake liners in a tennis ball canister so they don't get crushed. Love this idea.

Holding an onion that you are cutting with a corn cob holder so that it doesn't move around the cutting board, those onions can be hard to hold!

But by far my favorite idea was this: When making french toast, make the ENTIRE loaf of bread into French toast, then, insert any left over pieces in the freezer. Then on your weekdays when you have almost no time to eat breakfast, let alone a breakfast that is hot and delicious, you pull out a few pieces and reheat them in the microwave or toaster.

Here I used french baguette slices from Panera. The girl at the store dumped a few slices of the first loaf that she cut on the floor, so she gave me a whole other baguette for free. So I ended up with a lot of bread.

I LOVE french toast, and while the best bread to make it is Boudin bread from San Francisco's long standing, world-famous bakery, but this is a good substitute.  They turned out really well.

Here is my recipe for good French toast batter:

1 egg for every 1/3 cup of milk
(increase or decrease depending on how much bread you are coating. This took me 4 eggs and 1 1/3 cup of milk)
1 Tablespoon of vanilla
Pinch of Salt
Pumpkin Pie Spice to taste (be liberal)

Coat bread on each side for at least a minute.
If you don't mind a few extra calories, grease your pan with butter.

Ahh well. Have a good morning. And have some French Toast on your Wednesday. I know I will. :)