A Tasty Breakfast Treat

Alyssa, Natalie and Samara show off their "100 days of school" necklaces they made with candy.

 Annie and I have been going through a lot of the recipes she has cut out of the newspaper and came upon a really good breakfast recipe for a variation on French toast.  I tried it a couple times and think it is a winner.  Here it is:

Scrambled French Toast

From Phoenix Living, August 21 2010

Ingredients

3-4 slices stale bread with crust (French bread is delicious)

2 large eggs, well beaten

1/2 cup milk or cream

1/4 tsp. salt

4 slices crisp bacon, fried and crumbled

Butter and maple syrup

In a skillet, fry bacon until crisp, reserving bacon fat.

Cut bread into small cubes and place in a bowl.  In another bowl, whisk together eggs, milk and salt until well blended.  Pour egg mixture over bread cubes and gently toss with fingers or a spoon to coat all cubes.

Reheat bacon fat in the skillet.  Add soaked bread cubes and cook on medium-high, turning occasionally until cubes are set and well browned.

Crumble bacon and sprinkle over each serving.

Serve with warm maple syrup and plenty of butter.