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Royal Rose Bakery’s delightful French toast

POSTED: June 25, 2014 1:00 a.m.

3 eggs

3/4 cup of whole milk

1/4 teaspoon of cinnamon

Butter or vegetable spray

1 Royal Rose Bakery pumpkin-pecan swirl loaf or apple-cinnamon loaf

In a shallow bowl with a fork, combine eggs, milk and cinnamon.

Heat a frying pan on medium heat. Melt a little butter in the pan or spray with vegetable spray.

Cut cake into 1-inch slices and dip in bowl with egg mixture. Make sure both sides are wet.

Place slices in pan and turn when slightly brown to cook other side. Continue with other slices.

Place slices on plate, sprinkle with powdered sugar and serve with warm syrup, if desired.

Source: Myriam Shuler, owner of Royal Rose Bakery

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