French toast is a simple, classic breakfast favorite. It's pretty basic, too - eggs, milk, cinnamon & bread. But as basic as it may be, I still found myself one Sunday with a craving for French toast and a missing staple - no milk. I did, however, have some leftover sweetened condensed milk from a dessert I'd recently made, so I figured I'd give it a shot. We ended up liking it even better than the original version and it's become a new standard in our household! (In case you're not familiar with it - sweetened condensed milk can be kept in the cupboard unopened for months and once opened, stays good in the fridge at least twice as long as regular milk - so it's easier to keep on hand.)
The sweetened condensed milk takes away from the "egginess" that French toast can sometimes have. It also obviously adds some sweetness - but it's not over the top. I like to serve this topped with some berries and just a drizzle of maple syrup. Very easy, but very yummy!
French Toast (with sweetened condensed milk)
1/4 c. sweetened condensed milk
2 Tbsp. water
1 tsp. cinnamon
1 tsp. vanilla extract
8 slices bread
1/2 c. blueberries
Whisk eggs, sweetened condensed milk, water, cinnamon and vanilla in large bowl.
Heat griddle or nonstick frying pan over medium heat.
Quickly dip 1 bread slice into egg mixture, coating both sides. Place on griddle/pan. Repeat with as many bread slices as will fit on your pan. Flip once bread is browned and cook another 2-3 minutes until both sides are evenly browned.
Repeat dipping and frying until all slices of bread are cooked.
Top with blueberries and serve with a side of maple syrup.