As a food blogger, I feel it is my duty to share my favorite Thanksgiving recipe with you. Wellll… today it’s a breakfast recipe. It’s not exactly for the big Thanksgiving meal but for the second most important meal of the day! Breakfast! Let’s not give breakfast the shaft this year, guys. It deserves love too.

My family loves breakfast time during the holidays. Every year, my dad makes the most incredible cinnamon rolls (I’m already drooling thinking about them). We look forward to them every year and usually devour them while watching the Macy’s Thanksgiving Day Parade or fighting over who gets to do the Kansas City Star’s crossword puzzle.  Then, after eating too many cinnamon rolls, we sit around in our pajamas for the next couple of hours until the big dinner is ready.  It’s amazing in all of its lazy glory.

Do you have any special Thanksgiving traditions? We’d love to hear about them!

Okay, back to the recipe. This french toast recipe is great. It’s easy (easy is good when you have a turkey to cook!) and oh-so-delicious. All you need is cinnamon raisin bread and you’re set.  It’s the perfect meal to start the eating fest that is Thanksgiving day… not too heavy, not too light. Just perfect.

If you’re looking for a yummy appetizer recipe this Thanksgiving, check out this cranberry jalapeno dip… your family will love it!

Cinnamon Raisin French Toast

Ingredients

6 slices cinnamon raisin bread
2 eggs, beaten
1/2 cup milk
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. sugar
Butter
Confectioner’s sugar, for serving

Directions

Heat griddle on medium heat (or a 325-350 degree setting). Griddle is ready when water bubbles and bounces around.

Whisk together the eggs, milk, salt, cinnamon, and sugar (the cinnamon will end up sort of chunky in the mix). Add butter to griddle and spread around. Soak both sides of the slice of bread in the egg mixture and place on the griddle. Cook for 1-2 minutes on each side until golden brown. Repeat for remaining slices. Sprinkle confectioner’s sugar on top and serve hot! We served ours with maple syrup but you can also serve with honey, jam, or plain.

Enjoy!

Natalie