The Junior League of Philadelphia, Pennsylvania

The Junior League of Philadelphia’s Bicentennial Cookbook

12 slices white bread

4 large eggs

1/2-2/3 cup milk

Pinch of cinnamon

Pinch of sugar

Beat eggs well; add milk, cinnamon, and sugar, then beat again. Quickly drop bread into batter, one side at a time. Do not allow to soak. Drop on sizzling griddle seasoned with bacon grease. Toast on both sides until golden brown. Serve immediately with butter and Vermont style maple syrup and crispy bacon.

For special occasions, serve with powdered sugar and a few drops of bourbon.

Yield: 4 servings

Notes:

  1. The cinnamon and sugar were subtle, but added a nice sweet undertone

  2. This recipe scaled down with great success

  3. Used a little closer to 1/2 cup milk

Previous
Previous

French Toast

Next
Next

Fettucine with Bacon