One of my son's favorite breakfast is French Toast, so every time he asks me to make some, I get excited because I know he would eat it. I got this recipe from AllRecipes.com and it can be a great breakfast to enjoy by your family on the coming 4th of July. Isn't it colorful? That's the color of July 4th alright! Go and feel free to grab this easy recipe every one will enjoy at breakfast time!
There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Ingredients:
- 6 thick slices bread
- 2 eggs
- 2/3 cup milk
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract (optional)
- salt to taste
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle of skillet over medium-high flame.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

















1. Cut the dough into 1-inch strips using a pastry wheel or sharp knife.
2. Lift off every other strip.
3. Place the strips next to each other on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the smallest outermost strips.)
4. Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip.
5. Fold back the second and fourth strips of dough over the first crosswise strip.
6. Place another strip crosswise, about 1 inch from the first strip.
7. Unfold the folded strips over the crosswise strip.
8. Fold the first, third and fifth strips of dough back over the second crosswise strip.

11. Fold the first, third and fifth strips of dough back over the third crosswise strip.
12. Continue folding back alternating strips of dough and placing crosswise strips until the top is covered with woven strips.
13. Trim any overhanging crust with a pair of kitchen scissors or a knife.



















