An easy french toast recipe that will get you eating in minutes, instead of slaving in the kitchen.
Seriously, is there a person on this planet that doesn't like French Toast?
If you are that person, then you need to get the heck out of here right now. This Instructable will blow your mind.
Really, your head will explode. Leave now.

For the rest of us that love the good life, here's an easy recipe that will transform any bread into sweet, eggy magic.
This project won the Burning Questions 6 - French Toast Recipe

Also, check out my recipe for stuffed french toast
Enough talk, let's toast!

Step 1: Ingredients - Raid the Fridge

There are countless variations on this timeless recipe, so go ahead and get messy. Make up your own and share, there's so many different ways to make this simple dish. Just about every recipe will have something similar as what i have for a base, feel free to use it as a guide and modify to make your breakfast super tasty.

    utensils + implements:
  • medium mixing bowl
  • fork
  • spatula
  • large frying pan
  • measuring cup

  • 6 slices of bread (any kind)
  • 2 eggs (brown, white, free range, ostrich, etc.)
  • 2 cups milk (3%, rich milk/cream means thicker batter)
  • dollop of butter
  • spices (cinnamon, nutmeg)

*yields 6 slices

That's it, simple!

Step 2: Preheat

Find a medium frying pan and set it on your range, set the element low-medium heat. If you are using a gas range maybe go a bit lower.

The trickiest part of french toast is the right temperature to use. Always err on the side of caution, in this case a lower temperature is what you need, you can always let it cook a little longer if you need to.

Keep in mind that the only ingredient which will actually needs cooking is the egg. Eggs don't need to be cooked to death, especially in such a thin layer. So keep that heat down!

Step 3: Mix and Dip

Blend eggs, milk and spices in bowl with whisk or fork.

Add a dab of butter into your heated pan, while it's sizzling away dip your bread in the mixture.
Ensure even coating over bread, soaking for about 30 seconds. You may soak for longer, depending on how you like it.

By now your pan should be hot enough, move dipped bread into pan.
Repeat until pan is full or desired number of slices have been consumed.

Step 4: Here's Where It Get's Different

Being a connoisseur of French Toast, I've had the pleasure of dining on this delicious dunked delicacy all over the world. There are variations of the egg mixture which allow for a skirt of the mix all long the outside of the toast, which is quite tasty!

This variation is slightly thicker and the mixture stays in a thin coat on the bread without much excess, to achieve different results you need to change the viscosity of your mixture, so maybe try adding a little more milk, then try leaving your toast in the mix a little longer, or just pour on additional mixture from your bowl directly on the cooking toast.
You can't go wrong with this recipe, so try it all and see what you like best!

Cook your sliced-goodness for about a minute, then flip it over.
Since I haven't let it soak too long in the mixture (you did take it out of the mixture, right?) then you don't need to worry about cooking it too long.

Step 5: Get a Little Cretaceous

So, now you're done...or are you?
All that's left is to find your favourite cookie cutter and start stamping out some friends to eat breakfast with!

Here we have some dinosaurs who wanted to come back 100 million years to enjoy some breakkie with me.
It's a little known fact that almost all dinosaurs favoured french toast above all other forms of flora and fauna, so it's important to note that if you leave the excess on the same plate as the dinosaurs that they are apt to eat them, so maybe you should gobble them first.

Step 6: Show Them Who's Boss!

grab your new friends and show them who's boss!
(dinosaur noises optional, but encouraged)
<p>I love toast...</p><p>(If I change my profile pic, this comment won't make sense)</p>
This is an easy and short recipe. If yours is turning out soggy or burnt, I found a good idea here&nbsp;<a href="http://www.makefrenchtoast.com/how-to-make-french-toast.html" rel="nofollow">how to make the golden crust</a>. It also helped me to&nbsp;choose a good bread. Basically you just need to use more butter, and make sure you don't leave the toast unattended.&nbsp;
great recipe and so easy to make.
loved the recipe but i too wound up with too much milk. my solution was to add flower and make pancakes with the left over mixture. i also made a cinnamony syrup made out of cinnamon, sugar, vanilla extract, and water and heated it until it was a syrupy consistency. my breakfast for dinner was splendid. thanks for the recipe. :o)
I used 1/2 cup of milk and it made 5 pieces beautifully.
I agree. Way too much milk, but still good.
since you use cinnamon, egg, and milk. i have a favor to ask you to try for me idk if you have already tried or not but try some egg nog classic with the batter, inform me of how it turns out
How come you can't try it yourself and inform us all? It's worth a try and if it works you can post an instructable.
eggnog is the wrong consistency (srry if i misspelled it) it wont cook like an egg.
Your using un-natural ingredenct.
hey i heard that dinosaur's are fattening
ORANGE ZEST! and some fresh orange juice squeezed right in.
I like to mix in lots of cinnamon and a fair amount of nutmeg.<br /> <br /> Here is my &quot;secret.'&nbsp;&nbsp;Shhhhhh....<br /> <br /> I&nbsp;use heated oil instead of butter.&nbsp; It gives it more of a crunchy surface (fried).&nbsp; The oil needs to be fairly hot before placing the bread in it so that it does not &quot;soak in.&quot;&nbsp; <br /> <br /> For added crunch, I smash something like cheerios into a fairly course mixture (Just place cheerios in a baggie and mash with your hand or something like a coffee mug bottom)&nbsp; Just whisk the crunchies in with the batter.&nbsp;<br /> <br /> Serve with lots of butter and warmed maple syrup.&nbsp; Slurp.&nbsp;&nbsp;Gonna make some right now!<br /> <br /> Great Instructable.&nbsp; Thanks for sharing!<br /> <br /> <a href="http://www.theruralindependent.com" rel="nofollow">www.theruralindependent.com</a><br />
the cheerios is a fun idea, I'll have to try that out next time!<br />
&nbsp;Oh god thats nice.. *drools* must have put excessive amounts of&nbsp;cinnamon and&nbsp;vanilla. With a spoon full of ice-cream it could go well.&nbsp;&nbsp;
My kids like it really soaked through and through, and this makes it much healthier. I even take stale, dry bread and soak it overnight. A different meal but oh so yummy.
&nbsp;Yeah, another use for stale bread which turns out moist huh. Hmmm
&nbsp;Never saw this ible here? Anyways, when i use to do mine i'd go about 2 eggs, splash off milk and a pinch of salt for the most part.&nbsp;<br /> <br /> &nbsp;&nbsp; &nbsp;-Trying&nbsp;your&nbsp;recipe&nbsp;now, Chris<br />
This is awesome. My mom used to make me french toast almost exactly like this every Monday before school when I was a kid.
i make mine with more then A dash of cinnamon, less milk(1/3 cup) and tablespoon (or just spoonfull) of flour<br/><br/>maybe I'll try making it this way next ....<br/><br/>p.s no dino cutters.... will little chickens do <sup>.</sup>?? <br/>
Thanks for sharing your recipe, just reading about additional cinnamon is making my mouth water.<br/><br/><em>p.s no dino cutters.... will little chickens do ??</em><br/>You sir, need to go out and get yourself a set, immediately! I guess chicken-pancakes are pretty awesome, I mean birds are modern day dinosaurs, right?<br/>
raaaarr(rawr) and bwuk bwuk or squaaaaa(rr)wk close enough :P
Sorry but French toast is not eaten or known all over the world especially here in England. I had my first taste (heard/read about it before) when I went to New York several years ago, loved it so much I started searching online for receipes. Now I have it every saturday (in place of my English breakfast) morning or as a Sunday lunch. Yes, it is very good with cinnamon. Thanks for sharing this anyway. I may post an English receipe at some point.
of course, the dinosaurs went "RAWR", not "RAARR". You should've known that. Very nice instructable, thanks a lot and eat lots of dinos :D
But the mini ones would go mew! =)<br/>
I like French toast (or eggy bread as I call it), though I have never had it sweet with vanilla and cinnamon, I prefer it savoury with a pinch of salt and some black pepper in the mix, and when cooked served with tomato ketchup, and if to hand, some pigmeat (normally Bacon and/or sausages) too... :D
I've talked it over with the dinosaurs and they prefer sweet to savoury, but what do they know? Their brains are tiny, and mine is mighty! I enjoy both types, and I'm sure I could convince those stubborn dinos. Having them sweet isn't everyone's favourite, and this recipe works well with savoury as well as sweet. I'm also a huge fan of pepper and ham rolled together, really the possibilities are endless and no matter what the combination it's usually a success. As for the name, this instructable was originally called eggy bread (it had to be changed to meet Burning Questions criteria, you can still see the name in the url of your browser).
omg... sooo hungry for french toast dinos....
i `m too much hungry ...........
looks taste i wanna try this
OM NOM NOM NOM NOM is good, ya! I had no dino buddies, alas I have NO friends whatsoever. -_-' but these were tasty......very very tasty XD good job
Very nice! sitting here eating it now. the vanilla is a greath ingredient ans it does definetly need sugar! mine turnd out more of a large pancake as the peices of bread broke up. tastes greath anyway! thanks!
two words<br/><strong>powdered sugar</strong><br/>please!!!!<br/>
Isn't most sugar powdered? :-P
powdered sugar = the yummy stuff on jelly donuts..... *drool* mmmm donuts..... <br/>
What's good is If you make Two slices, then put a slice of Kraft Singles to one, then stack the other on the cheese and add syrup. YUMMY! =)<br/>
haha moo and cluck are on the yellow squares in the pic over the eggs and milk!
French Toast happens to be one of the best breakfast foods.
breakfast food?
Food <em>often</em> consumed at breakfast.<br/>
Nice recipe, really easy. :D I made french toast this week, but let it soak a bit too long. Whoops! It wasn't that great. I'll just try again and hopefully it'll turn out fine.
I made this a few minutes ago and it was DELICIOUS! I would recommend using much less milk tho. Great Instructable :-)
This is exactly how I make my french toast. Nice!
Way too much milk! I use one egg per bread slice and just a splash of milk. Then masala spice mix or plain cinnamon or 'whatever'.
Way too much milk! I use one egg per bread slice and just a splash of milk. Then masala spice mix or plain cinnamon or 'whatever'.
Before getting nasty about the whole &quot;French toast&quot; story, here is a recipe my mum used to make :<br/>Quickly deep a slice of bread into milk (and certainly not fresh white bread but dried proper bread, cf comment below),<br/>Only then, deep the slice into an egg mix<br/>Pan it,<br/>At the end of the cooking, sweeten (this will allow the crust to be slightly caramelised)<br/>It makes a soft inside crusty outside pain perdu.<br/>Comments :<br/>French toast :<br/>- I am convinced everybody has always made toasts like these as long as people have had left over bread, eggs and milk (maybe not sugar, too pricey)<br/>- French toast does not refer to baguette type of bread. Baguettes were invented (no one is even sure it is in France, it might be in Switzerland) in the beginning of the 20th century.<br/>They became very popular when the army used them instead of big loafs to slide down WW1 soldiers trousers. (baguette = stick, shaped as a stick)<br/>Pain perdu (the actual name of the french toast recipe) should be translated as 'leftover bread' and not gone or stale bread.<br/>Eating bread as a salty snack makes me think more of a &quot;croque monsieur&quot; than a &quot;pain perdu&quot;. The latest is very common as a 4pm SWEET snack for kids when they come back from school.<br/>
I put in evaporated milk and also add brown sugar with 4 eggs, cinnamon and vanilla.
Great recipe and we love it
thats isn't the best recipe, being French I know the true one witch is incredible !

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