Carmelized French Toast

I think it’s lovely how much credit you can get just for getting up and making breakfast.
Especially when breakfast tastes this good and is this easy.
I like to pretend that I’m eating dessert for breakfast. But who am I kidding. I want dessert later, too. Jake was skeptical of this when I was making it because of, well, you’ll see. But this is why he looks like a Greek God. And we can’t all be Greek Gods, you know. Might as well enjoy your French Toast while you can.
French toast was the first thing I cooked on my own as a kid. It’s really a good kid-friendly recipe, because measurements don’t need to be exact, it has so few ingredients, and it’s fast. 
Carmelized French Toast adapted from Bon Appetit June 2010

• 7 T unsalted butter at room temperature (or I just nuke my cold butter in a bowl for 12 seconds)
• 6 T packed brown sugar
• 1 1/2 C whole milk
• 3 large eggs
• 1 T vanilla extract
• 1/2 t cinnamon
• 8 slices of 3/4 inch to 1-inch-thick bread. I used sourdough at 3/4 inch—they recommended French, but I think you would need a lot more pieces to sop up the egg.

1. Mix butter and brown sugar thoroughly.
2. Whisk milk, eggs, vanilla and cinnamon in a pie plate until combined.
3. Melt a heaping tablespoon of butter/brown sugar mixture in a non-stick pan over medium heat. Dip 2 slices of bread (both sides) in egg mixture (if you have a slightly stale/dry bread, I let it soak for a few seconds and even stab it with a fork to help it soak in) and place on top of the melted butter.
4. Cook for a few minutes (3-4) until the bottom is deep brown. Spread some more butter mixture over the tops of the bread and flip it over, cooking again until the bottom is browned. 
5. Top with fruit and serve. Bon Appetit suggested maple syrup and powdered sugar, but are you crazy? We ate the leftovers plain and they were perfect snacks before lunch. .