I was visiting my college roommate Chelsey a couple of months back and she made me the most amazing breakfast while staying with her. Pretzel Bread French Toast. Who would have thought a simple twist to a regular breakfast favorite would be so good. {Insert shameless plug for my favorite French Toast recipe here – but oh so guilty and delicious}
If you’re looking for something a little lighter than my favorite recipe cooked in bacon fat, then try this one!
The pretzel bread adds a little salty but keeps the sweet. If you’re needing a little change-up to breakfast, try this out. I promise you won’t be disappointed!
Yumm in my tum.
*PS: Chelsey also swears by Pretzel bread and hot dipping cheese. Try it.
Bon Appétit!
Pretzel Bread French Toast
Loaf of pretzel bread (love it from Whole Foods)
2-3 Eggs
2-3 Tbsp. skim milk
1/2 tsp. cinnamon
Syrup
Spray pan with non-stick cooking spray. Heat pan to medium-low. Meanwhile, break eggs into a wide, shallow bowl; pour in milk and beat lightly with a fork. Sprinkle in cinnamon and stir until incorporated.
Cut bread into thin slices. Avoid making them too thick – this will result in soggy pieces of french toast. Place the bread slices, one at a time, into the egg mixture bowl, letting slices soak up egg mixture for a 1-2 seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
