1 ½ cups
buttermilk
2 large cage
free eggs
1 teaspoon Vanilla
1 teaspoon
ground cinnamon
¼ teaspoon
ground nutmeg
Pinch of fine
grain sea salt
1 loaf French
bread
Unsalted butter
Combine the
first 6 ingredients in medium size mixing bowl and
beat with fork or French
whip until frothy.
Slice the bread
in ¾ inch thick slices discarding the end pieces.
Feed them to the birds out on
the deck.
Heat griddle or
pan to medium high heat, add 2 tablespoons of unsalted butter, it’s hot enough
when the butter gets bubbly and starts to pop, don’t let it brown.
Dip the sliced bread into the egg mixture, one
slice at a time and place into the hot skillet.
Cook until you can smell the aroma of cinnamon and nutmeg and the toast
is golden brown in color, flip bread over & let it cook for the same amount
of time on this side.
Place on plate ,
dust with powdered sugar, top with unsalted butter, maple syrup…and
enjoy the essence and flavors of earlier times, when life moved at a slower,
kinder pace.
It’s a great way to start (or end) a day!
