Potato-Millet French Toast
Prep & Cook Time
Breakfast, Brunch, Snack
Looking for a breakfast/brunch idea using our potato-millet bread? In the spirit of keeping things simple, quick and delicious; try out this delightfully festive French Toast recipe! It’s moist, crisp, flavourful and a smash hit with all ages!
- 1/2 loaf of Schoolhouse Potato-Millet bread (sub for our Molasses Seed or Cinnamon Raisin bread if you like)
- 1 egg
- 1/2 cup milk
- 1/2 tsp ground cinnamon
- Juice of half an orange (other half to garnish the plate!)
- Butter for frying
- Optional: Top with blackberries, raspberries, strawberries or your fruit of choice
- Parchment paper
- Baking sheet
The Steps to Take
Whisk egg in a medium-sized flat dish (pie plate works great). Whisk in milk, cinnamon and fresh orange juice.
Heat non-stock skillet on medium-to-high heat. Add a bit of butter to melt.
Flip a piece of Potato-Millet bread 2-3 times in mixture to really soak up the flavour.
As butter begins to sizzle, add your pre-soaked bread to the pan.
Cook 1-2 mins on each side, keeping an eye on heat and adjust accordingly.
Serve immediately with fresh fruit and maple syrup – enjoy!
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