5 eggs
2/3 c. light cream or milk
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
6 thick slices white bread, (approximately 1 inch each)
5 tbsp. butter

Cut slices from unsliced whole loaf/bakery bread

Beat eggs and cream in a medium mixing bowl. Add vanilla and cinnamon and beat until well-blended, but not too long, as that will toughen the mixture. Pour egg batter into a shallow bowl or pie plate. Dip both sides of bread slices, giving each a light coating.

Melt two tablespoons butter in large skillet over medium heat. Add as many slices to the skillet as will fit, fry until golden on both sides. Repeat process with remaining slices, adding more butter to the skillet as needed.

Remove browned slices to an oven-proof platter. Serve with just about anything from fresh fruit to meat or a fresh or frozen fruit topping. If you decide on the topping, keep the French toast warm in a 250 degree oven while preparing the topping.

Suggested Topping: Cut three bananas in half lengthwise, then in half crosswise. Saute bananas in a single layer in 3 tablespoons butter for one minute over medium heat. Turn bananas, sprinkle with sugar, raise the heat to slightly caramelize, cooking no more than one minute. Add 1 pint of hulled & halved strawberries and 1/2 cup of orange juice. Simmer until sauce thickens, (about 1 to 2 minutes more). Spoon over toast and garnish with whole strawberries.