My Favorite French Toast





Introduction: My Favorite French Toast

Yes, I know it's not French, but that's what you say when you want to have it at the breakfast place. And no, it's not just for breakfast, it's for whenever you feel like it. If you want to get fancy, the toasts may be served with berries and fruits on cottage cheese, or a couple slices of crispy apple wood bacon, some sizzling sausage links, etc. I just like it simple and GOOD, with my favorite spice cinnamon.

Allow  me to correct this: it IS French. ^o^

Step 1: Get the Perfect Drowner Vessel

I  like to use a pyrex pie pan 8 or 9 inches in diameter, but anything that can take in a slice of bread flat is just as practical. Using a fork, mix all the ingredients until well-blended.

These are the ingredients:
3 large eggs
1/4 - 1/3 cup whole milk or half-and-half
pinch salt
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon pure vanilla extract

6-8 slices of white bread, thicker is my preference
1 tablespoon butter
powdered sugar for dusting
My favorite syrup: Grade A Maple

Step 2: Good Bread Is a Good Start

I use day old bread because I notice that slightly drier slices soak in more custard. I even slice the the bread right before I soak it. But, any good white bread is fine. Turn to cover both sides. Meanwhile, heat a skillet with a little butter.

Step 3: Inhale......

Transfer the soaked slice immediately. By this time, the skillet is smoking on medium heat and all the butter already melts. You can hear the edges of the custard-soaked bread sizzling as it sits on the pan. Turn it over to the other side to let brown.

Step 4: Ready? Serve! Repeat, Anyone?

Transfer toast straight from the skillet to a serving plate. Repeat with the other slices. Don't forget to turn off the stove when you're done. Also, add butter when necessary. Dust with powdered sugar. At the table add the frou-frou...mine will have the syrup.



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    In French, we call that "pain perdu" (lost bread)

    There is no way this is not the coolest thing ever

    Leftover holiday eggnog and french bread are good combo's also.

    The use of every day bread is sometimes replaced with Texas toast as it is thicker. Two eggs, some cream, a little cinnamon, and vanilla. Then pan fry it till done and serve hot with butter topped with cinnamon are of course many variations and toppings so good eating!

    Try adding orange extract instead of vanilla. My family LOVE's it! Great instructions!

    My family uses a simpler recipe but something that some of us enjoy is peanut butter french toast. You basically make a peanut butter sandwich and then make it into french toast. It tastes amazing.

    2 replies

    I do something similar, after seeing it in a cafe in New York - sweet cream cheese french toast.  Mix a bit of honey into cream cheese to take the edge off of it, then sandwich it in the toast!

    Ive done that before, its awesome

    it's also known as eggy toast in the UK :) the best I've ever had was brioche bread and I always use a lot of vanilla. great able!

     I still have a quart and a half of home made maple syrup.  Come over and I will share.

    3 replies

    Now that's what I would love to learn making at home: maple syrup. Where do you live?

    Minneapolis MN one of the old guys at church pays me for computer work in maple syrup he gathers from his trees and next spring we are going to tap the 3 huge(48+ inch around) trees I have in my back yard.

    I'm interested in trying the home made maple syrup. My e-mail address is

    Best Freedom Toast I've made... just kidding- French Toast, was when after cooking in the pan, I throw it in the oven (400' F, 12 to 15 minutes).

    Props to Foodwishes on YouTube for this tip:

    We use THICK cut RAISIN bread occasionally for a great change !!

    1 reply

    That's a good idea! Sure to boost the iron content.

    my favorite french toast is made with day old challah bread. Challah is made with lots of eggs and has a unique flavor thats perfect for french toast.

     Looks delicious. About to try it.

    oh yes, it's french! We call this recipe "pain perdu" (lost bread)  because we often use stale bread.
    it's a good recipe. Nice to see it here.

    1 reply