Kathy Maister's Start Cooking

How To Make French Toast

print recipe card posted in Breakfast and Brunch, Vegetarian 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.

(For a quick review on measuring, check out my video on How to Measure Food)

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!

***

P.S. I often get asked questions about the “Shelf Life” of foods. The USDA, a trusted source, offers some guidelines:

This general link to Food Storage and Preservation will lead you to several charts 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.

Lastly, when in doubt, throw it out!

Cheers,

Kathy

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

80 Comments

Everaert Patrice said:

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

Sincere Greetings,
Everaert Patrice

Robert said:

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 said:

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

Eric said:

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 said:

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!

Remember…when in doubt…throw it out!

Ror said:

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 said:

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

joanna said:

Hi Kathy,

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

Kathy Maister said:

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

kristenn said:

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 said:

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 said:

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 said:

yummmmmmmmmy

Mehreen said:

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 said:

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 said:

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

Kathy Maister said:

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

krisssten said:

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 said:

Good Luck Krissten! I hope you like it!

Julio said:

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 said:

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

Kate said:

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 said:

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 said:

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 said:

so delicious

ann italy said:

hi there

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

Kathy Maister said:

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 said:

i made it for my mom and she loved .

toi said:

UUUUUMMMMMMMMMMMMM

great recipe. my children loved it…Thanx

Tonya Le said:

Well im 11 years old and i love cooking

every sunday my brother always wkaes me up just to mkae these awesome french toast. plus he is a picky eater. so thanks a lot

Stephen said:

Had some french toast the othe day, and now I’m inspired to how some tonight for dinner! I’m getting the ingredients together now. Thanks!

Brandon said:

Hi Kathy, this french toast looks marvelous. I am pretty new at cooking and the cooking index you have made up is just amazing. WIth the amount of ingredients you have suggested for this recipe, how many french toasts do you think you can make? I have a large family =). Thank you

Chely said:

I had always been told by friends how to make french toast. But, for some reason they didn’t come out right or the way i wanted them to. Until i followed your recipe….. this is the perfect recipe!! Thank you so much! :)

startcooking said:

That’s great to hear! Thanks!

Spork said:

Hey Brandon, when you click on print the recipe, it sez it serves 3 people and calls for 6 pieces of toast (2 per people).

Jazzy said:

hey Kathy,

i was just wondering whats a good recipe for a good chessecake am 15 yrs old or do you have an easier recipe that might get me to a good start as to bakeing?

Jazzy said:

hey Kathy,

i was just wondering whats a good recipe for a good chessecake am 15 yrs old or do you have an easier recipe that might get me to a good start as to bakeing?

startcooking said:

Hi Jazzy,
My Chocolate Cheese Cake Pie is a good place to start.
Good Luck!
Kathy

Amy said:

My family loves french toast and I usally cook it.

How many do you think it would take to feed a family of 3?

startcooking said:

Hi Amy, I usually average 2 slices of toast per person.

Emily Bright said:

Hi, me and my sister Hannah made this for the first time at 12:30 AM and it came out awesome!!

startcooking said:

Thanks Emily! Scrambled eggs also work well at that hour!

Andrew Day said:

Hey Kathy, I just made this (with somehelp from my sis) and everybody loved it! But is there an easier way to cook the middle? it stayed soggy until i almost overcooked the edges. thanks!

startcooking said:

Hi Andrew,
Your bread most likely absorbed too much of the egg mixture. Next time, quickly dip the bread in the egg mixture. Do not let it soak in the egg mixture. You might also want to try a different kind of bread. “Country” white or whole wheat is much sturdier than just plain white bread.
Let me know if this helps!
Kathy

MOMOMOMOMOMOM said:

Umm is there supposed to be a limit on how long we are supposed to dunk the bread in

startcooking said:

The bread should get dipped in and then removed. It should not sit in the egg mixture and get totally saturated with egg.

lesly said:

Your recipe was so easy to understand. It is a great way to make breakfast easy and fast. Even an eleven year old got the hang of it.bam

startcooking said:

…as they say…A picture is worth a thousand words!

Cheers,
Kathy

Anonymous said:

cool

olia said:

Hi Kathy

Can I use this recipe for a presentation at school? Pretty please text me for yes or no. I’m in grade 5 – just 10 years old.

startcooking said:

Hi Olia,
I think your best bet is to show this recipe to your teacher and ask if a cooking demonstration is appropriate for your class.
Good Luck!
Kathy

Lily & Tiana said:

We were going to make this…. FRENCH toast.. when we realised.. we are not french, and yesterday was australia day, a day in which to celebrate Australian recipes.

Also, we only had two eggs.

startcooking said:

Hi Lily & Tiana,

Happy Australia Day!

Anzac biscuits are one of my favorite cookies. I have never made them but have certainly eaten my fair share while in Australia.
My husband loves the meat pies, from Adelaide, smothered in pea soup.

Australia holds a very special place in my heart as it is where my husband proposed to me!

Cheers,
Kathy

Nicholas said:

Hey Kathy,

Thank you for your easy step by step instructions on how to make French Toast. I am new to the whole cooking thing, and I have little experience in baking. I don’t usually make the food, I am usually the one who eats it. But thank you for keeping the instructions sweet n’ simple :D i look forward to making some delicious french toast and i will get back to you on how they turned out. thanks again Miss Kathy

Sincerely,

Nicholas

startcooking said:

Nicholas, best of luck developing your cooking skills! I often tell new cooks to perfect one dish, which can then become YOUR signature dish!
Cheers,
Kathy

chris said:

THANK YOU AND FRENCH TOAST IS SO GOOD THANKS

Robert said:

Hey Kathy That French Toast Looks Great I’m Going To Try it Tonight And In The Morning

Samm(: said:

omg!
this french toast was absolutely amazing!
the last french toast recipe i tried was not so great…
but this was simply fantastic!
i cant wait to tell all my friends and family!!!!!
Thanks! :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :)

Samm.(:

Kathy said:

Samm I LOVE your enthusiasm! Delighted to hear you are spreading the word….
Happy Cooking!
Kathy

Anonymous said:

Wow this was delicious! I added cinnamon to the mixture and it was great. I’m only 12 and I love cooking and would like to learn some good cooking skills.

startcooking said:

Cinnamon is a great addition to this recipe! Good luck developing your cooking skills.
Cheers,
Kathy

sabika said:

Your french toast made my day, as i got first in the school cooking contest and even my friends loved it and said it was finger licking.thanks to your french toast.

startcooking said:

Congratulations Sabika! That is great news!

Rach96 said:

Hay Kathy,

Looks like everyone loves your french toast! Cant wait 2 try it myself!!! I’m new 2 cooking so please wish me luck!!! :)

startcooking said:

GOOD LUCK Rach96!
My whole web site is designed for the beginner cook, so you should have no trouble!
Cheers,
Kathy

Anonymous said:

This toast came out too soggy.

startcooking said:

If your French toast came out soggy then you probably left it in the egg mixture too long or your pan was not hot enough to begin with.

holly :) said:

i think tha this frech toast turned out GREAT!!!!!!!!!!!!!!!!1 :) VERY YUMMY !!!!!!!!!! it is great with jelly insead of syrup! :)!!!!!!!!!!!!!!!!!11

startcooking said:

Thanks Holly!

tamara said:

It was great – thanks!

Brittany said:

Hi, Kathy!

I stumbled upon this recipe by accident and I immediately had a craving for it. Unfortunately, I have all the ingredients except vanilla extract (darn!) and its too late at night to run to the market. But I will definitely get some and make this french toast and use my younger sister as a test subject to see if it comes out well.

I’ve never been that great of a cook, but seeing as I’m now a senior in high school and going off to college soon, my mom is trying to teach me to cook. Unfortunately, she can’t cook either. I’ve recently mastered making grilled cheese, though! =]]

Anyway, I’ll for sure be making this soon and I’m looking forward to it. You’re recipe seems simple and clear enough, so wish me luck! =]]

startcooking said:

Happy cooking Brittany!

kendall said:

hey i just used your recipe for french toast im 16…and it came out great! thanks for the help i had no ideal how to make french toast either

weston said:

Hey Kathy,

Can you come to my house and make me some? That looks amazingly good !!

startcooking said:

Congratulations Kendal!
Sorry Weston, but I do not do house calls! :-)

Anonymous said:

ummmmm it was relly good

Jasmine said:

I was wondering do you have to use vanilla extract?

startcooking said:

Vanilla extract is not an essential ingredient but it sure does taste great in this recipe!

Darian said:

Kathy,
Your recipe looks awesome. I’m 15 years old and I’m wanting to try and make some awesome french toast. When ever my mom or grandma makes it, it’s good but I don’t like a center that it really chewy. How do u cook the center more with out burning the out side?

SIncerely,
Darian

startcooking said:

Hi Darian,

How about trimming off the crust of the bread before you dip it in the egg? Or you could also try a different bread which might have a less sturdy crust.

Good luck!
Kathy