How To Make French Toast

posted in Vegetarian, Breakfast and Brunch by Kathy Maister
Difficulty:

French toast is one of those “Happy Foods” that bring a smile to everyone’s face. It’s that perfect weekend breakfast food that just makes you feel like you’re celebrating.

You probably have the basic ingredients — eggs, milk, sugar, butter, and bread - sitting in your kitchen right now. Add maple syrup and vanilla extract to your next shopping list and you’ll be ready to make French toast. (All sorts of different flavored extracts can be found near the spices/baking ingredients at the grocery store.)

Plain white bread is traditional, but you can also try using a braided bread (challah), croissants, whole-wheat and rye bread for French toast.

The following ingredients are needed to make French toast:

2/3 cup of whole milk

4 large eggs

2 Tablespoons of sugar

1 teaspoon of vanilla

¼ teaspoon of salt

Using a shallow bowl whisk them together (or blend together with a fork).

The egg mixture should look like this before you start dunking the bread.

Dunk each slice of bread into the egg mixture just before you add the bread to the fry pan.

Make sure both sides are fully covered.

This step could take a little practice. Leave it too long and the bread disintegrates; not long enough, the bread doesn’t get coated.

Melt 1 1/2 Tablespoons of butter in a fry pan over medium heat. Add however many slices of bread fit in the pan without squishing everything together.

Cook the bread until it is golden brown and then flip it, preferably with a spatula. Let the other side cook until golden brown as well.

Serve it immediately with a dusting of powdered sugar or maple syrup.

Enjoy!

You can view and print this recipe here.

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30 comments

Everaert Patrice | posted on Feb 11, 2007

Hey Kathy! I`m from Belgium, next to France and your French Toasts just look Marvelous!!!

Sincere Greetings,
Everaert Patrice

liam morrisson | posted on Nov 10, 2007

Hello

Robert | posted on Nov 27, 2007

Hi Kathy,

Thats a fantastic french toast you've made. Im just a newcomer to cooking and this is first on my to do list. Thanks for the recipe!

Cheers
Robbie

Kathy Maister | posted on Nov 27, 2007

Good Luck Robert! Be sure to let me know how it turns out!

Eric | posted on Jan 15, 2008

I just had French Toast this morning. Great stuff! I like to add cinnamon and I use soymilk (not that I am vegan although it is possible to replace eggs if you want to make that a vegan recipe).

Kathy, how long would you recommend we keep the egg mixture? I tend to make more than I need.

Kathy Maister | posted on Jan 15, 2008

Hi Eric, Cinnamom is my favorite spice! You are so right, it is great on French Toast. I would not keep the egg mixutre more than 1-3 days, maximum! Here is a good reference chart for the shelf life of just about everything!

Remember...when in doubt...throw it out!

Ror | posted on Feb 10, 2008

Oh wow,this french toast is so so so good!!! It was a hit with my boyfriend and his sister!!! i added some cimmimon and it topped it off so well. It's also really easy to make as long as you have all the ingredents.

Thanks for a wounderful breakfast!!

Kathy Maister | posted on Feb 11, 2008

You are most welcome Ror! I'm glad everything turned out so well!

joanna | posted on May 13, 2008

Hi Kathy,

can you add peanut butter in the bread before dipping it the mixture???

Kathy Maister | posted on May 13, 2008

The peanut butter would have to be between two slices of bread. Here is a recipe for one!

kristenn | posted on Jun 25, 2008

this is my first time trying to french toast, and it was pretty hard...but iguess. im not great of a cook so yeah.

maggie | posted on Jun 25, 2008

just came home from work to find Kristenn in the kitchen. French toast actually came out pretty good (she;s 15) just had to give her a hand so the butter wouln't burn. and hey everyone wanted seconds.

Kathy Maister | posted on Jun 26, 2008

Kristenn, I's so proud of you for trying! If you are just learning to cook, be careful around the stove. We don't want to hear about any burnt fingers! Keep me posted on your next cooking adventure!

Maggie, it sounds like you showed up just in time!

amy | posted on Jun 29, 2008

yummmmmmmmmy

Mehreen | posted on Jul 4, 2008

Hi Kathy,

I am new to cooking and really like french toasts, but I am allergic to eggs(get a very bad heart burn and stomach ache). Can to please recommend an egg substitute.

Kathy Maister | posted on Jul 6, 2008

Hi Mehreen, I think it is best to check with your Doctor on what egg substitute would be good for you to use.
Good Luck!

Meggan | posted on Jul 6, 2008

How come you have no cinnemon in your french toast? what is french toast with out it american toast?

Kathy Maister | posted on Jul 6, 2008

Hi Meggan, a bit of cinnamon added to the egg mixture is really fantastic! In fact it is one of my favorite spices!

krisssten | posted on Sep 20, 2008

hayy,

i am 14 and i started cooking like a year ago.

i can't wait to try this recipe for breakfast, thanks so much for the recipe.

kris

Kathy Maister | posted on Sep 20, 2008

Good Luck Krissten! I hope you like it!

Julio | posted on Sep 20, 2008

Kathy, my wife and I had a grate breakfast last weekend, and the french toast where the best I had in a long time. My question is, can we reduce the portion of egg? maybe increase the egg white?

Thanks,

Kathy Maister | posted on Sep 22, 2008

Hi Julio,
Yes you can make French toast with egg whites or egg substitute for that matter, BUT it will not taste quite the same as using a whole egg.
Cheers!
Kathy

Steven D. Ashe | posted on Oct 3, 2008

Great recipe only thing I have to complain about is the link you gave for the reference chart for shelf life. It doesn't exist at least it can't be found using your link: "Here is a good reference chart for the shelf life of just about everything!" I would like to find it but could you double check to see what is the correct link for us to use.

Thanks in advance

Steven D. Ashe

Kate | posted on Oct 4, 2008

Hi this recipe is fantastic. We did this in our food studies. I'm 15 years old and I would really love to start baking. I'm planning to make Hazelnut Cake. I'm just a beginner. Do you think I should start to do this or do an easier one? thanks

Kathy Maister | posted on Oct 5, 2008

Hi Kate,

You might want to try something like Brownies first.
Has your food studies class made any other startcooking recipes?

Good Luck!
Kathy

Kathy Maister | posted on Oct 9, 2008

Hi Steve,
Clearly both our links (to msnbc) are not going where they should be going!

The USDA is a trusty source of information.

This general link to Food Storage and Preservation will lead you to several chart on food preservation including:

Food Storage

Home Canning

National Center for Home Food Preservation

Also,
Food Product Dating
which includes things like

A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.

A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.

A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.

I hope this helps!
K.

miezl | posted on Oct 16, 2008

so delicious

ann italy | posted on Oct 29, 2008

hi there

i'd like to make key lime pie but don't know where to start, thanks for your support

Kathy Maister | posted on Oct 29, 2008

Thanks Miezl!

Ann, I LOVE key lime pie but have yet to do a photo-tutorial on how to make one! Now you have got me thinking...

The first step is the graham cracker crust.

Until I get around to making a Key Lime Pie for you, here is a recipe from Joy of Baking.

Here is a video on how to make Key Lime Pie from Video Jug.

Good Luck!

corinthia | posted on Nov 13, 2008

i made it for my mom and she loved .

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