classic french toast

Mmm... although I don't really recall having tried it before the Jamaican cruise I went on last summer, there's little that beats the creamy deliciousness of french toast.  The Carnival version I tried used a cinnamon-raisin baguette (and oh my goodness was it heavenly!), but I've been known to make this kind on regular grocery-store wheat bread. 


Delightfully Light French Toast
1/4 cup skim milk
1 egg white
1 tsp vanilla
1/2 tsp cinnamon or pumpkin pie spice
2 slices bread

Set bread out the night before to oxidize and dry out. 
In the morning, whisk milk, egg white, vanilla, and spice.  Soak bread slices in mixture.  Lightly grease a nonstick pan.  Plop french toast and cook to a golden color.  Flip.  Enjoy!

(image courtesy of projo)

Feel free to serve with a sprinkling of confectioner's sugar, raspberry or peach compote, or maple syrup.  The best variation I ever had of it was when I used fresh-baked Amish wheat berry bread from the Farmer's Market.  Use whatever bread's available... a homemade baguette, sprouted wheat, etc.  Enjoy!