French Toast

My best friend, Sue Patrick Richard, introduced this recipe to me when we were in the 4th grade. Her mother was a wonderful cook and she had a lot of mouths to feed. You don't need any powdered sugar or syrup for this French Toast.

3 eggs
3/4 - 1 cup sugar
2 tablespoons cinnamon
1/2 - 3/4 cup evaporated milk
1/2 teaspoon vanilla (optional)

Beat eggs with a fork, add sugar and beat again. Add cinnamon and mix well. Then you add the milk. Mixture will be thick. (Hint: Always add your milk last or your cinnamon will not mix well.)

Dip bread on both sides and cook on a griddle or non-stick pan. You can use any type of bread, but we like Texas toast, day old french bread, or sourdough bread. Feel free to add little amounts of butter around the sides as the toast cooks.