Breakfast is a popular meal in our house. Requests vary from savory items, such as cheesy grits or omelets, to sweet items, such as cinnamon rolls and scones. The amount of time available to make breakfast also helps to determine what will be made.
This past weekend both my husband and I were craving something sweet. However, I didn’t feel like spending lots of time in the kitchen or making a batch of baked goods when only the two of us were home. And pancakes are made fairly frequently for the kids, so I was seeking something different.
As we tend to do when we don’t have kids with us for a meal, I considered breakfast items that wouldn’t be appealing to the kids. While most of them do like French toast, not all of them would like having it coated with pecans, which meant it would make the perfect breakfast for two!
- 3 eggs
- 1/4 cup milk
- 2 tsp. vanilla
- 6 1-inch slices challah bread
- 1/2 cup pecans, finely chopped
- butter
- Preheat griddle to 300 or nonstick frying pan over medium heat. In a wide, shallow dish, such as a pie plate, whisk eggs, milk, and vanilla. Place pecans in a small bowl.
- Lightly coat pan or griddle with butter.
- Take one piece of bread, and dip one side into egg mixture.
- Turn bread over, and dip other side in egg mixture. (If you prefer less “eggy” French toast, remove excess egg mixture from bread.)
- Dip one side of bread into pecans, and place on griddle or frying pan.
- Cook for 2-3 minutes or until golden brown.
- Flip and cook second side for another 2-3 minutes.
- Serve immediately with butter, syrup, and/or powdered sugar.
