Cheater French Toast

Ease: 5/5     Kid-friendliness: 5/5     Taste: 5/5     Time: 5/5


Easiest French Toast!

Here's hoping the mother's out there were properly celebrated today for the true heros that you are (My daughter came and wished me a "Happy Valentine's Day", but I felt special nonetheless).

110 years ago, approximately 44 hours a week were spent on preparing meals and cleaning up after them (Bowers, 2000)! Yuck. Post- World War II, most magazines portrayed the ideal wife as, "intelligent and well-educated, could cook delicious meals, did housework efficiently, and spent lots of time nurturing her children." (Bowers, 2000). This doesn't really sound all that different from the ideal wife in many of today's popular magazines, does it? (Only, in addition to the above she also has an exciting career and makes her delicious meals from scratch using nothing but organic, locally produced ingredients). A tall order! Before letting myself get all anxious about how far from the ideal I am, I made incredibly simple, but absolutely delicious cinnamon french toast for Mother's Day brunch with my Mother-in-law. It's not particularly low fat, not organic, and not locally produced, but when you see how easy it is to make, and how good it is to eat, you'll still feel like a rock star in the kitchen! I've tried a variety of methods for making french toast and it usually ends up soggy. This version is hands down the best yet.


What you'll need:


Raisin Cream Topping

• 1/3 C sultana raisins
• 1 C boiling water
• 1 C whipping cream (I used low fat)
• 2 Tbsp instant vanilla pudding powder (I used light)
• 1/4 tsp ground cinnamon

Stir raisins and boiling water in small bowl. Let stand for 10 minutes, until the raisins plump up. Drain and blot raisins with paper towel. Cool. 

Beat whipping cream, pudding powder and cinnamon in medium bowl for two minutes, until soft peaks form. Fold in raisins. Set aside until french toast is cooked. 

Cinnamon French Toast

• 3 large eggs
• 3/4 C milk (I used skim)
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tbsp hard margarine or butter
• 6 day-old cinnamon buns without icing, cut horizontally into two layers

Preheat oven to 200F, then turn off. 

Beat the first 4 ingredients in medium bowl until smooth. 

Melt 1/2 the margarine in large non-stick pan over medium heat until sizzling. Reduce heat to medium-low.

Quickly dip the cinnamon bun halves, one at a time, into egg mixtures. Cook, about six at a time, approximately two minutes per side (until lightly browned). Keep warm in the oven until the remaining 6 buns are cooked. 

Top with raisin cream topping. So good!

Recipe from Weekend Cooking: 40 Menus for Casual Entertaining (Company's Coming Special Occasion)


Bowers, Douglas E. "Cooking trends echo changing roles of women". Food Review Vol. 23, Issue 1(2000): 23-29 . 


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