1/4 cup 1% or no-fat milk, or a little less
Cinnamon (about a teaspoon, your preference)
Mix the egg, milk, and cinnamon and dip bread slices into the egg mixture, coating both sides. Cook over medium heat until done, about 5 minutes per side. Serve as-is or with real maple syrup, or agave syrup, or spread with nut butter, no sugar added jelly, or fruit, etc.
Comments: Since school has been cancelled the last couple of days due to the incredibly cold weather, I have been trying out a variety of breakfast ideas. I grew up in Germany and my best friend for a few years was a French girl named Kim who taught me how to make French Toast. Every time I spent the night, we would cook this for breakfast. Over the years, I always made French Toast the same way. This recipe is pretty much the same version, modified only a little to make it more nutritious.
Two slices served with leftover chicken sausage. Drizzled with a little real maple syrup.