What's for Dinner? Blueberry Sizzle French Toast

My lovely SIL set forth a challenge to photograph and post your daily dinner. So far she's been doing a great job on her family blog. I told her I would join her in posting our dinners, yet I haven't posted a single thing. That would be because my {lately} dinners of spaghetti, cereal {yes you read that right!} or fast food just aren't what I would like to show-off! share.

So what is your cooking style? Everyone has one you know. Are you a:
"made from scratch"
"out of the box"
"microwaveable"
"cooking? what's that" or a
"gimme the phone so I can order take out" type of person? or maybe you are a mix of a couple of these types.

I think I can categorize my self as Semi-homemade. Like Sandra Lee, but I think I'm more practical. I don't entertain as much as she does so it's not as pretty or sophisticated, but it sure does taste good! I like to make easy meals that taste good, won't break the bank, and are done without slaving for hours in the kitchen.

So the first meal I share with you is:

Blueberry Sizzle French Toast

I love breakfast! Except I never have time {or the desire} to make a huge ordeal. We'll have breakfast for dinner several times a month. Why not?! I can do whatever I want! Sometimes we'll even have pie for dinner! {rarely, but it does happen}

The french toast is made with a wheat French bread loaf (found at Walmart). I don't like my F.T too bee to eggy so I used about 3 eggs to about 3/4c-1c of Milk (for the whole loaf). To that I add about 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1 tablespoon vanilla extract and 2 tablespoons sugar. Then I dip my sliced bread into the mixture. I dip the slices into the mixture (on both sides) but I do it quickly so it doesn't get too saturated to avoid the eggy taste. Then cook them up like pancakes on a griddle.

The Syrup is soooo good! I don't know where I go the recipe from. I used some of my frozen blueberry stash from earlier in the summer and it turned out great.

Blueberry Syrup:
1½ c blueberries, 1 T butter, ¾ c maple syrup, dash nutmeg

In a small pot, cook blueberries in melted butter 3 min. Add syrup & nutmeg. Bring to boil.
Serve warm over French toast.

Make sure you use real Maple Syrup, a splurge but oh so worth it! I'm thinking I need to can some of this delicious syrup in those cute little half pint canning jars.

EDIT: ooh I just found the recipe here at foodFit