Like most families, we always have a special breakfast on Sunday morning, to set it apart from the hum drum of every other day. It usually includes bacon and maple syrup in some combination with other menu choices. Betty is often here for the weekend so we love to do a bit of a B & B special for her. This past Sunday, we were at her house for breakfast.
She wanted to make her special French toast for us, but she had used the last of the loaf of cinnamon raison bread that I had made for her. Could I please make another one and bring it for her? No problem; except I was out of raisons. I substituted dried cranberries and added a small handful of chopped walnuts, just for a little added interest.
These loaves are always somewhat dense because of all the stuff that’s in them, so they work really well for French toast. Betty soaked the thick slices in the egg mixture, and then placed them in her nicely buttered pan. When she flipped them over, I suggested she might sprinkle them with a little cinnamon sugar and a little pat of butter. Better yet, she melted the butter and cinnamon sugar in a bowl in the microwave, and then brushed the toasts with the sauce.
Scrambled eggs, bacon, and French toast drizzled with a little ginger syrup. Yum!