2 Texas toast slices (thick sliced bread)
1 tsp. vanilla
1/4 tsp. cinnamon
1 egg
1/4 cup milk or cream
1/4 cup Baileys Irish Cream (or O'Mara's)
1 tbsp. sugar (optional)
butter

Add vanilla to bowl then add cinnamon (the alcohol in the vanilla will dissolve the cinnamon and make a little less mess). Add egg and beat well. Add milk or cream and the Baileys and mix well.

Dip bread slices into egg cream mixture until well coated on both sides.

To a grill or skillet, add butter. Brown for several minutes depending on how hot the skillet or pan is. Turn over the toast for a couple of minutes looking occasionally to see if brown.

Remove to a plate or platter with a pat of butter on the toast.

Sprinkle powdered sugar on top (if desired) and serve with syrup of choice.

Submitted by: John Horton