French Toast Ii

• 1 loaf Texas toast thick bread, Sliced (1 lb.)
• 1 dozen egg
• 1/2 cup sugar
• 1 cup milk
• 1 teaspoon vanilla
• 2 tablespoons cinnamon, ground (more if needed)
• to taste butter or to taste shortening, to grease skillet

1. Whisk the eggs till frothy.
2. Add remaining ingredients, and mix well.
3. Over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter). I use a paper towel, so I can use it repeatedly, with every 2 or 3 pans of French toast. Dip each slice of bread into the egg mixture, on both sides.
4. Do this quickly, so as not to completely soak the bread.
5. Cook in skillet over med/med-high heat for approx 5 min per side. You may need to flip more than once to get th e desired golden-brown color.
6. Serve with butter and powdered sugar, or preserves (my favorite) or syrup.

bread, egg, sugar, milk, vanilla, cinnamon, butter

Taken from www.food.com/recipe/french-toast-ii-3370 (may not work)