As a child, I remember my mom making French toast for me on Saturday mornings. I loved the smell of cinnamon and toasted bread filling the air. On Sunday, mom would take me to Kroger before church to get a gingerbread man, but that's a different story altogether.
Does anyone ever remember the gingerbread men in the Kroger deli?
When I ran across this recipe for French toast recipe in CAST IRON COOKBOOK magazine, I had to try it.
Here's the recipe.
Very Vanilla French Toast
Place butter in cast iron skillet over low heat. While the skillet is slowly warming up, toast your bread.
Mix milk, vanilla pudding, egg, and ground cinnamon for 2 minutes. The batter should be rather thick. Take a knife, and spread the batter across both sides of your toast.
Crank the heat up to medium heat, and place your toast on the skillet. Cook both sides for one to two minutes. Be careful not to burn the pudding mixture. It's important as you add each toast, to add an additional 2 tablespoons of butter to the skillet. This will keep the pudding from burning.
Sprinkle toast with a light dusting of confectioner sugar and serve.