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French Toast Recipe

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What’s better than Thick Slices of French Toast drizzled with Melted Butter, and Sticky Golden Syrup in the morning? A second serving of it!

French Toast has always been my favorite breakfast food, ever since I was a little girl. When I was growing up, we always had bread in the house – so it only made since to make french toast ( or the struggle version of it) in the mornings. Since we were on a budget, and mindful of what we used, it was very rare that I had french toast with sides such as eggs, bacon, and etc. However that never was an issue for me. I was always content with what I had, and never complained. Besides, how can you complain with a stack of golden french toast with warm syrup in front of you? You can’t!

In this post I’m going to share my recipe for french toast. It doesn’t call for a ton of ingredients, and it’s super and quick to make. Check it out!

 

french toast
4.67 from 3 votes
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French Toast Recipe

Ingredients

  • 12 slices of french toast bread OR thick sliced bread
  • 3 large eggs
  • 2 cups milk
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 1/4 tsp ground nutmeg
  • 1/4 cup melted butter

Instructions

  1. In large bowl or dish, crack open three eggs and beat them.
  2. Next pour in the milk, and add in the : brown sugar, granulated sugar,vanilla, cinnamon and nutmeg. Stir, then pour in the melted butter, and stir again.
  3. Start adding the bread to milk and egg mixture. Let each slice stay in the wet mix for about 10 seconds.
  4. Spray your pan or griddle with non stick spray, and place it over medium heat.
  5. Once the griddle/pan is hot, add the bread on top.
  6. Toast each side of the bread until it is nice and golden brown.
  7. Serve immediately with butter, syrup/ and or powdered sugar.

Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you.

Comments

  1. love our recipes! My kids seem to enjoy them too! Keep up the
    great work. We love your cooking. I hope you get your own show!

    Reply

  2. I’m a teenager and this was so helpful with my mom out of town and my dad in need of a home cooked meal! So simple to follow and tasted delicious thanks!

    Reply

  4. About how long do you cook on each side. What if you use regular bread not thick bread? I tried regular bread but when it was golden on each side it wasn’t cooked on the inside

    Reply

  5. in your ingredients it says vanilla but not in the steps to make it, I assume that you just add it in with the spices right?

    Reply

  6. The stuff your using to soak the bread (batter i guess you can call it that) did you use all of it or was there still a lot left. Also how much french toast does this make?

    Reply

  7. This is a great recipe so far, but we’er still having trouble with it. We’re trying to leave the bread out for a while, to make sure that it won’t just collapse in the mixture. The first time we tried this, it fell apart after being in the mix for 10 seconds (I assumed 5 on each side). Now, it seems fine. It’s absorbing enough while still holding together.

    Now, we’re having a problem with cooking it. I’m sorry, but “medium” heat and “until brown” aren’t measurements that we, as amateurs, can replicate with much success. We have temperatures on ours, and we’ve been cooking them at around 350 degrees for around 4 minutes on each side. The top and bottom seem fine, if not exactly what you ended up with, but it always seems under-cooked as a whole. Can you give us any advice?

    Reply

    • I’m curious on what type of bread you are using. A lot of stovetops read “low, medium, and high”. If you’re using a griddle, like I did. It should be around 350 F. If soaking the bread for 5 seconds is too much, try soaking it for less time. But again, what kind of bread are you using? Let me know. 🙂

      Reply

      • Thanks for getting back to me. I’m using Butter Krust brand Texas toast, and my dad is trying to find something similar to what you used in the video. We’re only leaving it in the mixture for a couple of seconds on each side now, and that helped a lot. It still seems very under-cooked in the middle, but we’re getting close.

        Reply

  12. I made this recipe this morning for my family, they said it was the best they have ever tasted! Thank you! Every recipe of yours I have tried comes out awesome!

    Reply

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