It's almost spring break at Indiana Wesleyan. Almost. Thus, life is crazy, busy and complicated. But in the midst of this crazy, not very spring-like time, I made one last recipe of the week before heading home. I've spent a lot of time at breakfast this week, studying and getting work done in the (somewhat) quiet that is a college dining hall before 10 in the morning. But since the self-cook station is always equipped with bread and eggs, this is a recipe you can make whenever you are in the mood for something sweet.
Cinnamon Raisin French Toast!
I put the whole eggs in the picture for dramatic effect, but I just mixed the liquid eggs with some of the 2% milk and soaked the cinnamon raisin bread in it. I've actually made french toast with bagels and english muffins before, so if you're feeling adventurous (or bored) feel free to try whatever you can find on the bread bar. Blueberry bagel french toast...now that sounds fabulous!