Materials (makes breakfast for one):
skillet, stove top, spatula, light olive oil (or butter)
two eggs, 2 tbs milk, cinnamon, 1/4 tsp vanilla extract
Thick sliced challah, caramel sauce
Set the stove to medium heat, greece the skillet with a small amount of oil or butter (light olive oil is healthy and gives a nice flavor). Allow to heat while preparing other ingredients.
Beat two eggs in a medium sized bowl. If designed, thin with up to one table spoon of milk per egg. Add a maximum of 1/4 tsp vanilla extract and sprinkle cinnamon to taste.
Soak one thick slice of challah in the egg mixture for at least 30 seconds. Using your non-dominant hand, pick up a corner of the bread. Using your dominant hand and a fork, scrape off any egg that is clinging to the bread (but not absorbed into it). Quickly plop the bread into the hot skillet. Continue adding slices until all of the egg mixture is used. The amount of slices you need depends on their size, how porous the bread is, and how much egg mixture you have.
Cook all slices thoroughly. You can check if they are done by cutting into the bread with your spatula. The inside should not be slimy.
Transfer cooked french toast to a clean plate, top with caramel sauce (or maple syrup, or powdered sugar) to taste. Enjoy!