National French Toast Day - Double French Toast

This fall we had an opportunity to finally visit the famous historical Georgetown, Colorado. Such a fun, charming and sweet town to visit.  The weather was perfect for a stroll down "Main Street" and we enjoyed the sights and sounds of the Georgetown Loop train ride.

Main Street, Georgetown, Colorado

I'm always a sucker for the souvenir photo opportunity!

We took in the evening's diner car option and had the best time there...it literally takes you back "into the day".  Charming music, lighting and upholstery.

The views from the train were spectacular and me being not a fan of heights, it took a lot for me to look down, but it was so well worth it.

One of our favorite stops on Main Street was Mountain Girl Bakery.  Mother and daughter owned and the most amazing homemade bakery delicacies I have ever experienced.

We purchased a couple loaves of their cinnamon swirl bread...wow!!  We decided to make French Toast with it, because you really can't have enough cinnamon and sugar on a Saturday morning to start your weekend!

Double French Toast
Adapted from Trisha Yearwood

4 large eggs
1/2 cup vanilla creamer
1 tsp vanilla extract
6 to 8 thick cut slices cinnamon swirl loaf bread
1/4 cup sugar
1 tsp. ground cinnamon
6 to 8 Tbl butter, for pan frying
Maple syrup, for serving

In a large bowl, whisk together the eggs, creamer and vanilla until fully combined,.  Pour the mixture on a large plate with edges, such as a pie plate or baking dish.  Dip the bread slices into the mixture, being sure to coat both sides evenly.  In a small bowl, whisk together sugar and cinnamon; set aside.

Melt 2 tablespoons of the butter in a large skillet over medium heat, and pan fry two slices of battered bread at a time until gold brown, about 2 minutes per side.  When the second side is golden brown, generously sprinkle cinnamon and sugar mixture onto each piece and flip again.  Let the sugar caramelize for 30 seconds to 1 minute; repeat process on the other side.

Remove from skillet and transfer to a plate; repeat process with remaining butter, bread, and cinnamon sugar.  Serve with butter and warmed syrup.

One Year Ago: Wassail

Two Years Ago: Apple Pie Martini

Three Years Ago: Rub With Love