First, Beat the eggs in a shallow, medium bowl or dish. Second, add milk and vanilla, whisk together. Put a medium sized skillet on low to medium heat on the stove. Add butter and move to coat. Add one slice of bread to bowl. Using a fork, push it down until submerged, then flip it over and repeat. Keep dunking it until the bread is soaked through but still intact. Use the fork to transfer it to the hot skillet. Repeat with the other slice of bread. Sprinkle cinnamon ontop of both piecesFry both pieces in the skillet, checking often (with a spatula or pancake flipper). Flip overusing pancake flipper or spatula, and brown the other side. When done, transfer to plate and serve immediately with 3 tablespoons maple syrup.
If you have egg mixture left over, either discard it or pour in into the hot pan to make a mini vanilla omelet. If you are not serving immediately, store in microwave oven to keep warm. Just a dash of cinnamon is needed on each piece.
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 410 (52%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 6g|
|Cholesterol 1702.2mg||524 %|
|Sodium 853.4mg||29 %|
|Potassium 721.1mg||19 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 33.5g|
|Protein 57.7g||82 %|
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Calories per serving: 796
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