The Best French Toast with Cannabutter
Ingredients
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4 large eggs
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2/3 cup milk
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1/4 cup all-purpose flour
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1/4 cup granulated sugar
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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8 thick slices bread
Instructions
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Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
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Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, mix flour and eggs together first, then add remaining ingredients.
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Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
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Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
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Remove to a plate. Serve warm with syrup, cannabutter, and a sprinkle of powdered sugar.
Notes
Bread: I like to use thick sliced bread, like Sara Lee Artesano, Texas Toast, or leftover homemade bread. It's nice (but not necessary) if the bread is a few days old, or slightly stale. Even try using cinnamon toast, or brioche!
Flour: My Secret Ingredient! The flour helps to make more of a "batter" for dipping the bread, which yields extra fluffy and delicious french toast.
Milk: Any kind of milk will work (even dairy free), but the the higher fat milk, the creamier the batter will be. Whole milk works great and you could even add a little splash of cream if you want.
Make Ahead Instructions: The batter can be made 1-2 days ahead of time, depending on the freshness of your ingredients.
Freezing Instructions: Allow french toast to cool completely and store in a freezer-safe bag or container for up to 3 months. Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.