This year's birthday came in the midst of a very busy time. We had just moved back to Columbia after my husband finished up his summer position working for a judge in Charleston, and we were getting ready for a quick trip before the school year started again. In addition to that, we had just celebrated our wedding anniversary a week beforehand. It seemed more than wasteful to splurge on my birthday. So my husband and I decided to spend some time together in the kitchen to celebrate.

I love French toast. When done right, it's a decadent, velvety, sweet treat. I prefer to make French toast at home so that I can use good bread, yummy local eggs, and real deal maple syrup. French toast served at restaurants can be overdone, stuffed with nasty cream cheeses, or coated with fat. While it's not necessarily a super healthy dish, it shouldn't be overloaded with all sorts of processed junk. French toast should be light, sweet, and fluffy. So grab some leftover bread and local berries along with some pantry items and make a deliciously green and resourceful French toast breakfast.

INGREDIENTS