Rich and light french toast

I love Alton Brown's french toast recipe. It has eggs and half and half and vanilla and spices. And probably something else. The half and half makes it more of a special occasion recipe, though, so I wanted something that was thicker than regular egg-and-milk, but not by adding flour because then I just feel like you may as well have a pancake. Enter evaporated milk. I thought of it after using it in my hot chocolate. It soaks into the bread well without being so thin that it makes it fall apart. For extra fun, I used banana bread for part of the recipe (pictured). Of course, that makes it take a rather long time to make, but it was SOOOO good. We got the idea from a cafe near campus that served zucchini bread french toast. Either way, I approve.


French toast
Serves: 4 Cook time: about 20 minutes (depends on your pan and bread size!)

3 eggs
1 cup fat-free evaporated milk
1/2 tsp vanilla
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

- Heat a skillet on medium while you prepare the rest
- In a flat dish (square baking dish, plastic leftover container), beat the eggs
- Stir in evaporated milk and spices
- Put bread, 1 layer at a time, into egg mixture. Let soak on each side for about 10 seconds, then flip. (Shorter for thin bread, or lighter bread or else it will fall apart)
- Spray the skillet with cooking spray, then put in as many piece of bread as will fit, leaving enough room to flip them
- When bread looks brown around the edges, up to one minute, flip it over
- Keep finished french toast on a plate in the microwave (don't turn it on, but it's insulated in there to keep them warm and won't have a draft) until you are ready to serve, or serve as you finish them.