There’s nothing fancy or particularly special about this French toast. It’s one of those staple foods that nearly every household makes, but it’s also comfort food full of childhood memories. Crisp edges, melting butter and plenty of maple syrup make it a favorite. I add some vanilla and spices too. Add a cup of coffee and I could be happy with this for breakfast, lunch or dinner.
Here’s what you’ll need:
- 4 eggs
- 1 cup milk
- 2 shakes of nutmeg and 3 of cinnamon or to taste
- 1/2-1 tsp. vanilla
- 8-10 slices of bread
- butter for frying
Heat a skillet or griddle. In a bowl or small casserole dish, beat the eggs with a fork. Stir in the milk, spices and vanilla. Dip the bread slices in the egg, letting them soak for just a minute. The staler the bread, the longer it can soak. Melt butter in the skillet or griddle. Place the bread slices on the griddle and cook until browned. Flip and brown the other side. Serve with maple syrup.
How often do you make French toast? Do you have a variation to this method that you like?
add some ‘pancake mix’ to the batter. A tablespoon? Makes the batter thicker and clingier. It’s a good use for the last of the “Aunt Jemima” that you don’t use and is lurking in the back of the cupboard. (I do the vanilla, cinnamon and nutmeg, too)
jan – love the pancake mix idea!
If you can ever find Vanilla, Butter, Nut flavoring, then add that plus the cinnamon and nutmeg. YUM!!!!!
Nothing to add here. That’s pretty much EXACTLY how I make it and it’s absolutely delicious! Now you’ve got me in the mood for some french toast. 😀
This french toast reminds me of my childhood. I used to make french toast just like that as a child. Thank you for reminding me to make it once more.
This is how I make them but add more vanilla sometimes. It makes for one great breakfast!
I like trying other kinds of bread. If I have some sourdough or a baguette leftover, I’ll use it for french toast.
Here is a slightly different idea. Slice french bread or a baguette into 3/4″ slices. Let the slices dry for a few hours. Mix the eggs, milk and flavorings (vanilla is a must). Let the bread soak in the mixture for 30-60 minutes (or more), flipping the slices halfway through the soaking. Then cook as indicated. It is almost custardy at the end.
I use a recipe from All Recipes.com that calls for using a star shaped cookie cutter. It calls for honey, cinnamon, heavy whipping cream (instead of milk), vanilla, and orange zest(i didn’t use the orange zest) and my kids love this recipe.
You can’t beat plain old French toast as far as I’m concerned. But I do have a great recipe called Eggnog French Toast that we have every year on Christmas morning. It’s tradition and you shouldn’t mess with tradition, right? I’d be happy to share it if you like.
I add a splash of coffee creamer every now and then. It adds a little sweetness, so my kids are content with a few tablespoons of syrup (rather than half the bottle). My favorite is hazelnut.