Have you ever had those pesky few hamburger or hot dog buns sitting around just waiting to be thrown out? I really hate throwing out food, but this seems to always happen when we eat hamburgers or hot dogs. Well, throw away no more. After purchasing my new favorite cookbook, Southern Plate, I was so excited to see this recipe for Waste-Not, Want-Not French Toast that uses leftover hot dog and hamburger buns (there is even a recipe for bread pudding using leftover buns). The best part about this recipe is that they are super quick and can even be frozen for eating on other days. We love a hot breakfast around here and this is a new favorite.
- 2 eggs
- 1/4 cup milk
- 1 teaspoon ground cinnamon
- 2 hamburger or hot dog buns (I think there is plenty of the egg mixture for 3 buns and this includes both sides of the bun)
- Syrup, for serving
Original Recipe found in this book and on SouthernPlate.com
- In a shallow bowl, beat together eggs, milk, and cinnamon with a fork until well blended.
- Dip both sides of the buns in the egg mixture.
- Spray a large skillet with cooking spray and heat over medium heat.
- Place buns in the skillet and cook for 3 to 4 minutes on each side, until browned.
- Serve with syrup.
- To Freeze: Place on parchment or wax paper lined baking sheets and put the baking sheets in the freezer. Freeze french toast until hard. Take them off the baking sheets once frozen and place in freezer zipper-seal bags. Return to freezer. When ready to eat, reheat by placing a slice into the toaster for two cycles and turn between cycles.