Introduction: French Toast Recipe

Picture of French Toast Recipe

French toast is a delicious breakfast. It is very easy to make, and it takes very little time.

French toast originated as a way to use day-old or stale bread (some breads, French bread especially, become stale after one day). Whereas a stale, crunchy bread might seem unappetizing, soaking the bread in eggs and frying it solved that problem. The precise origins of the recipe are unknown.

The Ingredients:
2-3 large eggs
A pinch of cinnamon
3 tablespoons of milk
1 teaspoon of vanilla.
Bread (Stale Bread is Fine)

Hardware:
Bowl
Plate
Whisk
Stove
Pan


Step 1: Mixing and Cooking

Picture of Mixing and Cooking

Begin by beating the eggs, cinnamon, milk, and vanilla in a bowl. And put your pan on the stove and let it heat up.

While the pan is heating up, Dip each side of a slice of bread into the egg mixture and place them in the pan. Let them cook for about 2-3 minutes on each side. Then take it of the heat, your now ready to plate.

Step 2: Serving Your French Toast

Picture of Serving Your French Toast

Put your french toast on your plate, and add your toppings.

Some ideas for toppings are:
Maple Syrup
Powdered Sugar
Peanut Butter
Jam/Jelly
Fruits
Butter
....The possibilities are endless

Step 3: The Left-Over Egg Mixture.

Picture of The Left-Over Egg Mixture.

If you have some left over egg mixture you can make a delicious cinnamon omelet.
Simply pour the mixture into your pan while its still hot, and stir until its firm, but still moist.

The omelet looks disgusting, but it tastes amazing!

Comments

olivierdemontpellier (author)2008-10-09

i'm french and i approuve this instructable, but some points need clarity : - french peoples don't cook french toast , we cook " lost bread" ( pain perdu ) - ( we, also, never cook french fries, we just make fries ) - is it ok that your eggs look like table tennis balls ? is white a standard colour for eggs in usa ? ( do you breed albino chicken ?) - we don't use vanilla extract, we use little package ( 10gramms) of vanillated sugar - milk is in " brick " of 1 liter, the US jugs of 1 gallon can't fit in our fridge door. - you scramble your cinamom omelette, i don't know why but we don't scamble. and for the perfect french touch, you need to wear a moustache.

I knew that when the fellows in Paris said they called it "french toast" they were pulling my leg! -In the US most eggs are indeed white. Brown (natural) varieties exist, usually at a premium price. However, the shells seem more fragile than the white. Wikipedia says "In general, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs." This of course begs the question - Which came irst - the ear lobe or the white (egg)? -Interesting, tennis balls here are generally yellow ... -You are totally correct about the mustache!

I said table tennis ( ping-pong )
( like beer pong ...)

i give you the recipe of a true french breakfast :
http://leblogaplusieurs.fr/?p=132
( but i'm sure you know it )

i have a simple ( maybe stupid ) question :
with a 1 gallon milk jug, how can a child ( something like 4 years old ) serve itself a glass of milk without spilling milk everywhere ?

So, at about 3 years of age, during the summer, I saved several gallon milk jugs. I set up my child outside with their bathing suit on and let them poor away! Not only do the learn to not lift the jug off the table and just tip, they have a blast! This activity becomes a safe way to explore and play with water while learning about weight, poring, and cleaning up your messes! (I have done this with all 4 of my kids. And it has been awesome!)

Yes, you did. My mistake. As for your question, unless the child is really a terrific cook and making the breakfast themselves, they usually have their parents pour from gallon jugs. Of course we also have milk in half gallon and quart containers, much more reasonable for them to use as they get a bit older. As for your "true french breakfast" - I wouldn't object to the cereal but how can a true lover of food from France seriously present a horrible "ultrapasturized" box of milk. Those have a strange flavor and texture compared to the real thing. I had some amazing fresh milk in Paris - please tell me you can get it as well.

woot i can make authentic french toast i have a moustache .... im 16

LMAO you're soo funny Olivier.
you might as well see my previous comment on this recipe :
https://www.instructables.com/id/French_Toast_Prehistoric_Eggy_Bread/

ren7624 (author)2009-01-18

I just made some and I was scared to eat mine, but it worked thx!

Lord_ Nycon (author)2009-01-12

terrific recipe dude just made it but I made with hamburger rolls u gotta cook em for 1.5 mins and add a 3/4 cup of syrup over um thats sum good stuff

NJpete (author)2008-10-28

Suggestions: -Beat the eggs well - not to a froth, but if the white and yolk of the eggs are still separate the toast will have white spots, and you want a uniform golden brown. -Use "real" vanilla extract - for the tiny amount this recipe calls for don't ruin the taste with the cheaper artificial stuff. -Dipping the bread is fine, but I prefer when the bread is a bit more saturated with egg, and let it submerge for 10-15 seconds. That being said, one must be careful not to let it soak too long in the liquid, and also extra vigilant to use a low/medium heat to cook this version all the way through so as not to consume raw egg. - In my opinion, French bread or any truly crusty bread makes terrible french toast. The recipe calls for stale bread so one can cut off the crust and use the insides - and only if the bread is stale is this reasonably possible. Sliced store bought bread - with no real crust works fine, but for a flavor revelation try egg bread - also known as Challah - as it has a soft exterior.

nnygamer (author)2008-09-21

I also add some sugar, dashes of salt, nutmeg and cloves to mine. I love French Toast, most restaurants don't seem to beat their eggs enough though, homemade is better.

ac1D (author)2008-09-20

In canada, we call these "Pain dorée"(Golden toast, i guess, in english)

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