Monday, January 19, 2015

Scrambled French Toast (a fun twist on classic French toast)


My mother calls it “scrambled eggs and bread,” I call it either “scrambled French Toast” or “French toast bites,” but whatever the name, this fun twist on French toast is a favorite in my family. The bread is broken up before mixing it with the egg, making an easy and fun dish to eat after it’s cooked. My mom always tore the bread into pieces. I prefer to cut it with a knife. Either way works. The egg to bread ratio is ONE egg per ONE slice of toast. Use as many or as few pairings for your family size.

Basic recipe that feeds my three kids ages 3-9:
4 eggs, beaten
4 slices of bread (any kind)
Pinch salt
Dash pepper
Sprinkle of cinnamon (if desired)
Toppings of choice: Syrup, powdered sugar, jam, etc.

Beat eggs in a large mixing bowl. Add salt and pepper (and cinnamon if desired). Stack bread slices on cutting board and cut into 1-inch squares with large knife. Add bread squares to beaten egg and mix until all pieces are evenly coated with egg. Pour into medium or large frying pan coated with a little oil or cooking spray. Pan fry on medium heat, occasionally stirring and flipping bread with spatula until browned on all sides. Transfer to serving plates and eat as is or top with your favorite French toast garnishments. ENJOY!