Honey, Raisin and Pecan French Toast

4 large eggs
½ cup skim milk
½ tsp. vanilla extract
¼ tsp. ground cinnamon
4 one-inch-thick slices Hy-Vee Baking Stone Honey Raisin and Pecan Bread
1 Tbs. unsalted butter
Powdered sugar, pure maple syrup, fresh berries, for garnish

In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; add bread slices and let stand about 1 minute on each side. Melt butter in a large non-stick pan or griddle over medium heat. Cook prepared bread slices on each side until golden brown, about 4 minutes per side. To serve, sprinkle with powdered sugar, drizzle with maple syrup and garnish with fresh berries.

Happy Mother’s Day,
Chef Alli

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