8 slices cinnamon raisin bread
2 T of butter
3/4 cup milk
1/2 t of vanilla
A pinch of salt
In a large mixing bowl, combine milk, egg, vanilla, and salt with a whisk. Set aside.
Over medium heat, add 1 T of butter to the frying pan and allow to melt.
Dip four of the slices of cinnamon bread into the mixture, coating both sides evenly.
When the butter is melted, place four slices into the frying pan and cook 2 to 3 minutes on each side until lightly browned.
Remove and repeat the process by adding the last tablespoon of butter to the frying pan, letting it melt, and frying the next four slices.
Remove and place on a plate. Serve immediately.
Serve a dollop of whipped cream and the rhubarb compote.
Pour some maple syrup if desired.