French Toast and musings on the most important meal of the day

I'm a breakfast girl.  On most mornings, I'm completely content with a big bowl of cereal and milk.  In fact, I love cereal so much that I eat it 2-3 times a day.  In the evenings when I'm checking facebook, I always have a huge bowl of Puffins sitting beside me, and oh are they good.    For those of you who haven't tried Puffins before...please go to Whole Foods today and buy yourself a box; I love the Original variety because it's low in sugar and made with whole grains.  I could eat a box in a day if I wasn't careful. 

But there are mornings when cereal and milk, even Puffins and milk, just don't cut it.  There are mornings when you just need a heaping plate of hot, freshly prepared, breakfast goodness.  For me, these mornings most often fall on the weekends, when I have time to sleep in and leisurely prepare Ryan and me a meal.  Ryan and I love to walk around the city, and after eating a breakfast like this, we can explore for hours (although Colorado Springs may not offer quite enough for that much exploration).  But if we wanted to, we certainly could.   

Enjoying cereal and coffee, a normal breakfast

Another benefit of cooking a large, warm breakfast is that it can set your day's purpose.  Lately I've been learning the value of living in the moment, of appreciating the daily miracles that come in and out of our lives.   Yes...there is a lot in this world that is heartbreaking and frightening, but we are only given life one day at a time, and it is our duty to embrace fully what lies before us.  When I sit down to a warm breakfast, when I savor the different flavors and textures of my food, I'm reminded to go throughout my day with the same level of appreciation and consciousness.  

My sweet sister and me in Egypt

I've shared my recipe for pancakes before...and I would love for you to give them a try.  They are delicious and incredibly healthy, a perfect way to start your day.  But below, I've included another breakfast favorite: French Toast.  My older sister Susanne first introduced me to French Toast...one of those sweet moments shared between sisters that I will never forget.  I remember taking that first bite of crispy and then slightly soggy bread.  I remember getting powdered sugar all over my hands and face.  And of course, I remember how perfectly those strawberries tasted with a generous pour of maple syrup on top. 

For French Toast, I like to use the whole wheat bread I make for Ryan and me throughout the week, but any loaf of bread will work just fine.  Fresh berries or sliced bananas are mandatory for my plate, and I love adding toasted nuts, especially during the fall and winter months.  As you can see, I also like to use cookie cutters to punch out fun shapes in my bread.  This, of course, is merely aesthetic, but it's fun and can be impressive.     

French toast, eggs, and yogurt

French Toast
1/2 cup milk
2 eggs (lightly beaten)
1 TBSP honey
1 tsp cinnamon
1/4 tsp nutmeg
4 slices of whole grain bread (slightly stale bread works great)
1-2 TBSP butter

1.  Whisk together milk, eggs, honey and spices.  This can be prepared the night before, if so desired. 
2.  Dip your slices of bread (or your hearts, ducks, flowers...) into the custard mixture and allow to soak for 30 seconds.  Place bread on a cooling rack and allow excess egg mixture to drip on a plate or paper towel. 
3.  Over medium heat, melt butter in a large skillet.  Place soaked bread in skillet and cook until golden brown, about 3 minutes for each side. 
4.  Serve immediately with fresh fruit, powdered sugar, maple syrup and nuts.  Enjoy!