Brunch has become a bit of thing at our place since we had kids. We were all about going out for brunch before the little ones, and I still love to do that when we can, but most weekends we like to take things slow and make a mean brunch of our own while still in our Pyjamas.

My husband whips up the most amazing homemade buttermilk pancakes and I love to make French Toast. We take turns every week to mix things up a bit. It seems like we always buy a fresh loaf of Italian bread on Saturdays to have with dinner and usually have a little left over on Sunday morning, so I make use of this ‘day-old-bread’ and we’ve been having the most delicious version of French Toast I’ve every tried. You can do this with almost any loaf of bread, but I find that a loaf of Calabrese bread works the best. This style of bread seems to soak up the egg mixture the best and still stay intact. The thick crust also adds a bit of crunch and the pieces are large so the cooking time is cut down quite a bit. With the holiday season here, this is the perfect quick and easy breakfast to eat on Christmas morning.

I love how simple this recipe is! Our little one even helps out sometimes, dipping the bread in the egg mixture and making everything a little bit messier. But that’s what kids are for, right. Shaking things up a bit!

Italian Style French Toast

 INGREDIENTS

8 slices of Calabrese bread

6 large eggs

½ cup of milk

½ teaspoon of vanilla

1 tbsp white sugar

½ tsp cinnamon

1 teaspoon of butter (to melt on the frying pan)

Pure Maple Syrup

 DIRECTIONS

1. Mix eggs, milk, vanilla, sugar and cinnamon in a large bowl until well combined.
2. Melt butter in a large frying pan on medium heat.
3. Dip slices of bread in the egg mixture until well coated on both sides (the bread should soak up the mixture a bit). As you dip the bread add it to the frying pan one slice at a time.
4. Fry on the first side for 2-3 min and then flip, frying on the second side for 2 minutes or until golden brown on both sides.
5. Serve with Maple Syrup and extra butter.

Enjoy!