Wednesday, January 11, 2012

French Toast

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Mom's french toast with butter and maple syrup
My goal when making French Toast for breakfast is to secretly get one egg and 2 slices of toast into each child.  I calculate one egg per person when I make this, adding only enough milk to make the eggs more easily absorbed by the bread slices.  I see this breakfast that my little ones think of as a treat as just another form of eggs and toast as a meal, except there is no jam on the toast, just a little syrup.  Use real maple syrup and you will find you use a lot less of it than the sugary stuff.

This is definitely a beginner cook's breakfast, but it can be dressed up into something really special with the addition of fresh sliced strawberries or bananas and fresh juice.  You can also vary the spices you use, adding a bit of nutmeg or a tiny bit of almond extract instead of vanilla.  I have substituted eggnog for the milk during the holiday season just for fun.  Always remember you are basically cooking eggs, so keep the temperature of your pan medium-low and let the bread cook all the way through.  Don't rush this, it is a fast breakfast even when you are being a patient cook.

Mom's French Toast

Michelle K.
This recipe serves two people but it can easily be scaled up for more. One egg per person and go from there.


  • 2 eggs
  • 1/2 cup milk
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 4 slices of good bread


  1. Pre-heat your non-stick skillet on a medium-low flame. While that is heating up, whisk together the eggs and milk in a wide, shallow bowl. Add the cinnamon and vanilla and continue to mix until the cinnamon is evenly distributed.
  2. Put a small pat of butter into your now warm skillet, moving it around so that the bottom gets evenly coated.
  3. Take a slice of bread and put it into the egg mixture. Using a fork force the bread underneath the egg mix and hold it there for about 15 seconds. You want to cover the entire slice of bread and give it a few seconds to soak in all that good flavoring.
  4. Drop your drenched slice into the skillet and cook until golden brown, about 3 - 4 minutes. Turn and again leave it there until golden brown, about another 2-3 minutes.
  5. Move to a waiting plate, slather in butter and syrup, and enjoy!
Yield: 4 slices, serves 2

Prep Time: 00:10
Cook time: 00:10


Calories: 268
Total carbs: 27