Murray'S French Toast

1. 1

   SUGARBUTTER: Using the tines of a fork, mix butter and sugar in a small bowl. Do not beat (you should feel the granules of sugar in the butter). Set aside.

2. 2

   Beat eggs and milk in a bowl large enough to fit a slice of bread. Heat a small pat of butter in a large pan or griddle over medium heat.

3. 3

   When butter is melted in pan, dip 1 slice of bread into the egg mixture, flip over, then hold it over the bowl for a second or so to let excess egg drip off. Place into pan and sprinkle with a light dusting of cinnamon. Repeat with other slices (so as to fit on griddle or in pan, may need to do in batches).

4. 4

   Cook for 3-5 minutes until golden brown. Flip toast and cook remaining side to golden (sprinkle with more cinnamon if desired).

5. 5

   Place one toast each onto individual plates. Spread sugar-butter over one side (like buttering toast). Place another slice on top and repeat. Continue until you reach the desired stack amount and serve. I love to eat the crust off first, then dive into the center of soft french toast smothered in sugar-butter to divulge into at the end. A mouth-watering experience!

* Per serving · 4 servings · Values may vary.

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