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INGREDIENTS

• 1 item large egg
• 1 tablespoon ground cinnamon
• 1 tablespoon rum or 2 tablespoons Kahlúa
• 1 cup of milk
• 1 item margarine
• 6 item thick loaf bread (not too soft, such as Arnold Healthy Multigrain)
• 1 item Powdered sugar for dusting
• 1 item favorite syrup

PREPARATION

Break egg into a shallow rectangular or square dish (9-inch-square). Add cinnamon, rum or Kahlúa and milk. Using a fork, beat until blended. Heat a skillet or griddle over low to medium heat; melt 1 tablespoon margarine (for each slice of toast). Very quickly dip bread into milk mixture, one side at a time. (Do not soak too long or bread gets soggy.) Add as many pieces of bread to skillet as will fit without crowding. Cook until underside is golden brown; turn bread and cook until second side is golden. Be sure to cook off all the raw egg. Toast should be crisp and light. Plate French toast by adding a little margarine and a dusting of powdered sugar. Serve immediately, or keep warm in 200°F oven while you finish cooking remaining slices. Drizzle with warm maple syrup. Serve with bacon, ham or sausage.

Optional garnishes: carambola slices and strawberries.