To start, I used the expiring in May cinnamon rolls. I cooked them according to the directions, 20 minutes at 375 in a 9" pan.
Then I whipped up a little French toast batter. The usual milk, egg, cinnamon, nutmeg, flour (not pictured) and white sugar. The cinnamon rolls came with the goopy white icing. Since I was making cinnamon roll French toast, I drizzled a little of the icing in the batter.
While the rolls cooled I mixed the batter together. Waiting was the hardest part....
After the rolls cooled, I dipped them into the batter mixture and popped them into the pre-heated skillet. Yes, I know, French Toast is to be made on a griddle. We have one, our apartment is just too small to keep it on hand. So, when we get a house, we will be griddling-machines.
A few minutes on each side and they were good to go.
The end result: amazing gooey Saturday morning goodness.
Mr. Schwartz's reaction "is this real life?" Another success!
How much of everything did you put in the french toast batter? I've been copying and pasting some of your recipes into another document so i can start making a list of things I want to make for my sig-other. :-)
ReplyDeleteHa! This was one of my first posts and I guess I did forget to add the amounts! I am sorry! If I recall here are it is:
ReplyDelete1 cup milk
1 Egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon white sugar
1/2 of the icing packet
Thanks for following and trying the recipes!!!