From the kitchen of Stephanie Knewasser. When fresh
bakery rolls/ bread are past their prime (day or 2 old) it's
the perfect time for french toast. I use aging hamburg &
hotdog buns this way too.
In a bowl, whisk:
1/3 c milk
1/2 tsp vanilla
Dunk bread in egg mixture.
Cook over medium heat, in an oiled pan.
Sprinkle with cinnamon sugar while cooking.
Remove from heat.
Shake confectioner sugar over tops.
This was made with a kasier roll.
|"Procrastinate now, don't put it off."