French toast has been a breakfast staple in our home for years. It’s quick, easy and can be as simple or fancy as you like.
When my kids were little I would often make it for weekday breakfast and would use whatever bread I had on hand. They weren’t fussy at all and would always gobble it up. (That is, until they became teenagers and suddenly were way too cool for breakfast…*sigh*)
I still whip up a batch on a regular basis. It’s often a bit of a last-minute idea, so I just use whatever bread I happen to have on hand. However, sometimes I actually plan a weekend breakfast of yummy French toast. When I do, I usually buy an egg bread like Challah, or a French, Sourdough or Italian loaf. I like being able to control the thickness of the slice and prefer a thick slice for the best French toast.
The process to make Classic French Toast is actually super simple. At least the way I do it…lol.
I take a shallow pan and crack in the eggs, give them a whisk with a fork, add the milk and flavouring, whisk again until well mixed and fry in butter. Simple!
This batch of French Toast was for Sunday morning breakfast. I decided to make it a bit fancy and added fresh raspberries and a big dollop of Greek yogurt…YUM!
Whip it all together in the shallow pan you are going to use for soaking the bread, and not a mixing bowl. That way there are fewer dishes to clean!
I used a mix of 18% cream (we call it coffee cream) and 2% milk. I guess adding the 2% milk, it made me feel the recipe was healthier…that’s how my mind works and how I justify adding the cream! Honestly, you can add any combination to equal 1 1/2 cups that you like. Obviously, the richer the milk the richer the final product will taste.
I cut nice thick slices of bread. This bread is fresh, but day old works even better!
Put a big dollop of butter in the frying pan. (Please excuse the scratches, this trusty fry pan has seen better days!) If you have a flat skillet, like you would use for pancakes…that would work perfectly. Unfortunately, I don’t own one.
Keep your shallow pan with the egg/milk mixture close to your skillet. The bread is drippy and you don’t want egg and milk running all over the place.
Put a couple of slices in the egg/milk mixture, using your fork, press the bread into the mixture, wait 1 or 2 minutes, flip bread and repeat.
Transfer the drippy bread to the hot frying pan.
Be patient, wait until the underside of the bread is a beautiful golden before flipping. Then do the same for the other side, adding more butter if necessary.
The scrumptious result!
The printable recipe is below!
- 6 eggs (I used extra large, if you have large on hand that will work too)
- 1½ cups of cream (36%, 18% or 10%), milk or any combination
- 2 teaspoons pure vanilla extract
- pinch of salt
- pinch of nutmeg
- ¼ teaspoon of cinnamon
- 6 thick slices of bread (You can use French, Italian, sourdough, egg, brioche or challah)
- For serving - Berries, Greek Yogurt, Pure Maple Syrup, Fruit Preserves
- Set oven to "warm" or 250 degrees and place a wire rack on cookie sheet. Put in oven.
- In a shallow baking pan, using a fork (or whisk) beat eggs until well combined.
- Whisk in cream, vanilla, cinnamon, nutmeg, and salt.
- Working in batches, add bread slices to egg/cream mixture, lightly press bread into cream/eggs.
- Let bread sit for 2 minutes.
- Flip bread and repeat.
- Melt a couple tablespoons butter in a frying pan over medium heat.
- Fry bread slices until golden brown, 2 to 3 minutes per side.
- Transfer cooked slices to wire rack in warm oven.
- Repeat with remaining slices, adding more butter when necessary.
- Serve warm with Butter, Berries, Greek Yogurt, Pure Maple Syrup or Fruit Preserves
As always, if you have any questions at all, feel free to ask and I will do my very best to answer.
What are your favourite French toast toppings?
JoJo says
Every time I make French toast I’m always disappointed in how it comes out. I always order it in restaurants because I love it. I make it the way you outlined except I’ve never used vanilla extract or nutmeg, just cinnamon. I don’t use cream but just 2% milk mixed into the eggs. Maybe it’s the bread that’s not cutting it….I’ve always just used whatever sandwich bread I have around, either white or whole wheat. It seems to just get too soaked with the egg or not soaked enough.
Monica Parlee says
JoJo, try it with the bread sliced about one inch thick and if you want the French toast a little richer, try using half 18% cream and 2% half milk. That’s what I do and it tastes yummy!
Patricia says
weCan’t believe that I have not come across this recipe before. I love French Toast and have a similar…… but not as scrumptious looking….. recipe, but am planning to use this one when we have company this summer. Thanks for reminding me.
Monica Parlee says
It is a yummy recipe Pat and I love that it is quick and easy but still looks impressive!