My four year old's favorite breakfast recipe is another great one from Martha...this one is from her Christmas Cookbook. I make a whole loaf of breads worth with this recipe about twelve slices and then I freeze whatever is left over. Whenever my son wants some I just zap it in the microwave for 30 seconds and it tastes just like when I made it.
6 large eggs
1 1/2 cups heavy cream
2 tbs. pure vanilla extract
1/2 tsp. ground cinnamon
pinch of ground nutmeg
pinch of salt
12 slices day-old bread (must be 1 inch thick)
4 tbs. unsalted butter
4 tbs. vegetable oil
1. Whisk together egs, cream, vanilla, cinnamon, nutmeg, and salt in a large bowl; set aside.
2. Take two of the non-stick cookie sheets with slight rims (mine are about 18"x12") and pour half of the mixture in each...spread the mixture out evenly. Place six pieces of bread on each cookie sheet and let sit for 10 min.
3. Flip pieces of bread over, but make sure you spread the more of the mixture under each piece when you flip it over. Let the other side soak up mixture for 10 min.
4. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium heat. Cook bread slices until golden brown 2-3 minutes per side.
Tips: If you don't have a big griddle to cook many slices at once you may want to keep cooked slices warm in the oven. Set oven to 200°F and place a wire rack on a baking sheet. Transfer cooked slices to the baking sheet to keep warm in the oven until all the slices are cooked. If you want to serve this as a buffet brunch item, I like to cut the slices into quarters (four pieces) and sprinkle with powdered sugar. It makes a very pretty presentation, and if you have lots of things to choose from people may only want one or two small pieces versus a whole slice.
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