The Honeymoon Isn't Over

Our honeymoon consisted of a dream-come-true, blissful, week and a half driving around Ireland.

I ate a lot of really good food during that time, but I don't think I once had French toast.

Of course, in my cooking, it's less about what I like or want, and rather what I can make for the people in my life.

Matt and Alex need a good breakfast, and this Honeymoon French Toast sounded like a fit.

Slices of whole wheat bread were soaked in a slightly atypical egg mixture: in addition to the usual vanilla and milk and cinnamon, some sugar and maple syrup were added, as well.

Soaked just a minute, then cooked in a skillet with melted butter, about five minutes per side.

Dusted with powdered sugar, and served with maple syrup.

The insides were tender, but the outer part was very crispy. Very maple-y, too!

And after four and a half years? It may not be walking along the coast of the Dingle Peninsula, but who says the honeymoon has to end?





Blog Party#14 entries are due a week from tomorrow, and this month we're having a Kid's Party! Fun, cute, dainty, gross, wacky and whimsical...your appetizers and drinks are for the little ones. Post your dishes no later than next Thursday, 21 September...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 23rd, and I hope to see you there!





Tagged with: Food & Drink + Breakfast + French Toast + Cinnamon + Maple Syrup