November 15, 2007

French Toast

As promised, I rose early and cooked a pile of French toast using the Semolina Bread I made yesterday. My son, of course, was delighted.

I always add a teaspoon of Madagascar Bourbon Vanilla to the egg and milk mixture. It gives the French toast such a nice flavor. When it comes to cooking, only real butter will do.

This French toast is so good, I could eat it plain. But my favorite thing to do is drizzle it with pure maple syrup. Yum!

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