Has anyone else ever been plagued by a surplus of hamburger and hot dog buns? What is up with that?! I feel like I'm in a perpetual state of extra buns. And then they get stale and crunchy and you're like, "ehw. I'm not tryna eat a burger on that no mo." And then you throw them out and next time you want to grill out you buy more buns and the cycle continues. Enter my mom's secret for seriously awesome french toast: use dem buns.
I know it sounds a little weird, but store made hamburger and hot dog buns are literally tailor made for french toast. Well, I guess technically they are tailor made for hamburgers and hot dogs, but secondly for french toast. They are already a little more sugary than regular bread, and they are extra fluffy which is perfect for soaking up more of that egg mixture. This is for real. The first time you do it you'll never look back, and then you'll start buying package after package of buns just for french toast. Moms have such superior knowledge, don't they?
Mom's Hamburger Bun French Toast
Total Time: 20 minutes
1 cup milk
1tsp vanilla extract
1 tsp cinnamon (add more halfway through your batch if needed!)
4 hambuger buns or 5 hotdog buns, split in half
confectioners sugar (powdered sugar)
1. Wisk together eggs, milk, vanilla, and cinnamon in a large, wide bowl or a small, deep casserole dish. Melt a 1/2 tbsp butter in a skillet over medium heat.
2. Soak 1 or 2 bun halves in the egg mixture at a time. Flip the buns to soak both sides until the buns are totally saturated with egg mixture, but not falling apart. Place soaked buns, crust side down, on hot skillet. Flip after about 2 minutes, or when a crispy brown crust forms. Once the buns have been cooked through (the buns are not mushy anymore) they are finished. Set aside finished french toast and cover to keep warm while soaking and cooking the rest of the buns. Add more butter for each batch if needed.
3. Serve french toast with syrup, a sprinkle of confectioners sugar, and sliced strawberries. Enjoy!