We love this recipe, Thank you!

Thank you for the suggestion, Terry! I will have to give your french toast recipe a try, it sounds fantastic! I hope you enjoyed the scones if you got a chance to try them this weekend!

Well… then I made the ‘mistake’ of clicking on the Browse Recipes button and find myself a couple of hours older.
Regarding this recipe for French Toast… it never occurred to me to use something richer than milk. Mixing in the whipping cream seems brilliant. Will be trying this also. But I also wanted to mention a type of french toast that we occasionally make in this house. We do not have a recipe for it.. just sort of made it up.. and not even sure if we do it the same each time… but it is consistently good. We use pumpernickel bread, and after soaking it in the cinnamon/milk, vanilla juice we drizzle maple syrup on the down side of the bread before flopping it down on the melted butter. We repeat with the syrup when we flip. The pumpernickel bread gives off a nice, not so sweet flavor, and the syrup sort of caramelizes into something wickedly good. I would love to see someone (hint, hint) develop this into a ‘real’ recipe in order to attain consistent results. It is always good… but not always the same… the undisciplined way we go about it. Anyway… thanks much for some kitchen inspiration and I have bookmarked this site.

I think it would keep for a day or two, but I wouldn’t keep it for much longer than that.

Perfect French Toast! I used my immersion blender to evenly blend the cinnamon. Worked like a charm. To many happy weekend French Toast breakfasts! Thank you.