Thursday, June 20, 2013

French Toast

French Toast, made primarily with pantry staples, is often the answer when I'm totally uninspired in the kitchen but still have a family to feed. Which means it's served for supper as often as it is for breakfast!
Because it's usually an unplanned meal, I use fresh bread that just goes for a quick dip in the egg mixture - any length of time in the liquid and the slices will disintegrate - and because it's often the main meal of the day, that mixture is heavy on the eggs, with just enough milk to loosen it a little.  Since not everyone in the family is a fan of the typical toppings, it has to taste good without embellishment so I add a little sugar, vanilla and cinnamon.

French Toast For A Crowd (or my family of 5!)

16 slices whole wheat sandwich bread (540g from a standard 675g loaf)

8 large eggs

1/2 cup/125ml 1% milk

1 tbsp  granulated sugar

1 tsp  pure vanilla extract

1/4 tsp cinnamon

1/8 tsp table salt

Vegetable oil or melted butter for cooking the toast slices

French Toast For 2

4 slices whole wheat sandwich bread (135g from a standard 675g loaf)

2 large eggs

2 tbsp 1%  milk

3/4 tsp granulated sugar

1/4 tsp pure vanilla extract

Pinch cinnamon

Pinch table salt

Vegetable oil or melted butter for cooking the toast slices

1. In a bowl or shallow dish large enough to accommodate a flat slice of bread, whisk together all ingredients except oil/butter just until combined.

2. Heat a large non-stick pan over medium heat. Once hot (a drop of water should sizzle in the pan), mist pan with oil or lightly coat with melted butter using a pastry brush. Dip the bread 1 slice at a time into the egg mixture making sure both sides are coated and allow the excess to drip back into the bowl. Place in the hot pan. Dip only as many slices as you can cook at one time in the size of pan you’re using.

3. Once the slices are in the pan, press down lightly on each with a spatula (ensures the bottom of each slice is completely in contact with the pan). Cook 2 minutes or until golden brown; flip and cook an additional minute or so until bottom is golden. It should have a crispy exterior and a soft, moist (but not custardy) interior.

Serve hot plain or with maple syrup, fruit....


  1. Hi Zosia,
    My children love French Toast! I make them just the way you did! When I was a kid, I never like French Toast, and only began to enjoy them when I cooked this for my own kids when they were young, they loved it! These are great for breakfast and for an afternoon tea-time snack with a pot of tea!

    1. Joyce, this is one of the few dishes my whole family likes so it gets made quite often. It's a favourite with my youngest daughter in particular and is so easy, it's one of the first things she learned to cook herself.


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