French Toast
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French Toast featuring thick slices of bread, soaked in egg beaten with milk and cinnamon, fried in butter and served with delicious Canadian maple syrup.
The classic sweet breakfast, the sweet and satisfying brunch favorite, I’d like you all to meet french toast. Oh you’re already well acquainted? Well then I’d like you to meet my super easy to make, french toast. Crisped up on the edges, batter soaked soft and sweet white bread all coated in powdered sugar, drizzled with lots of maple syrup to be eaten alongside some perfectly sweet strawberries.
I’m a gal who loves sweet breakfasts, whether they be Belgian waffles or sinfully sweet strawberry rolls, but sometimes a classic is all we need on a lazy weekend morning. There are many recipes for this treat out there and there have been for decades. But stick with mine and you’ll never look back, I can guarantee it.
The best bread to use
One of my favorite breads to use is a good Challah bread. This bread is a staple in the Jewish community, beautifully braided and brought out for special occasions or major holidays. Another great bread to us is a good brioche or even sweet Hawaiian bread. However, when none of these are available, good old white bread will do just fine, just make sure it’s thick sliced.
Why French Toast?
French toast is very easy to make and very quick as well, but it’s one of those breakfast foods that everybody will enjoy. The good thing is that you can top it with all sort of fruits, maple syrup, jams, sugar or butter. Today I enjoyed my French toast with great Canadian maple syrup (simply the best) and strawberries, but the beauty is in your own kitchen, you get to call the shots!
Ingredients
- Bread – We want thick slices of 2 day old bread. Ideally something like white bread, Challah or brioche.
- Milk – Any kind of milk you’d like!
- Eggs – We’re using 4 eggs today, they are very important for forming our french toast batter and ensuring our bread crisps up properly.
- Cinnamon – No french toast is complete without cinnamon, no ifs ands or buts about it!
- Butter – Salted or unsalted, up to you.
- Toppings – Fresh berries and good maple syrup.
How to make French Toast
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Form the egg mixture: In a bowl beat the eggs, milk and cinnamon together. Pour into a shallow bowl.
- Soak the bread: Take each slice of bread and dip it into the egg mixture, and allow the bread to soak up some of the mixture. In a large skillet, melt a little butter on medium high heat. Add 2 or 3 slices of bread into the skillet or as many as you can fit and fry the bread until brown on both sides. Repeat with remaining bread slices.
- Finish the dish: Serve hot with butter, maple syrup and fresh berries. Delicious.
Other toppings
You can use really whatever you would like on this breakfast treat, regardless what you choose I can promise it’ll be drool worthy.
- Bananas
- Fresh berries with Greek yogurt
- Apple butter
- Nutella
- Powdered sugar
- Peanut butter
- Honey
- Almond butter
Some Tips
- A skillet, seasoned cast iron, or griddle are the best options for making French toast as it allows our bread to crisp up perfectly and evenly.
- The syrup you use over top can really make all the difference. If you’re going to go all out and get good quality bread for this recipe, definitely splurge for some nice real maple syrup as well.
- Feel free to add a bit of vanilla to the egg batter before soaking your slices, it will act as a secret weapon flavor bomb.
How To Serve
You might think this classic is a little bit basic, but that couldn’t be further from the truth! I’ve included some recipes below to showcase all the fun you can have with French toast.
- Banana Bread French Toasted With Caramelized Bananas
- French Toasted Egg In A Hole
- Sausage French Toast Roll Ups
- Strawberry Cream Cheese Roll Ups
Storing Leftovers
Fridge
Store this dish in the fridge either sealed in an airtight container or covered with plastic wrap for up to 2 days. Keep in mind it may get soggy.
Freezer
Cool your French toast and stack each piece with a layer of parchment paper between each slice. Store in an airtight container for up to 2 months. You can reheat in the microwave or the toaster when ready to eat.
More Delicious Breakfasts To Try:
- Finnish Cardamom Rolls
- Apple Pecan Cinnamon Rolls
- Easy Breakfast Pie
- Quiche Lorraine
- Pancake Muffins
- Classic Pancakes
- Banana Fritters
- Homemade Croissants
- Banana Buzz Scones
- Air Fryer French Toast Sticks
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
French Toast
Video
Ingredients
- 4 eggs
- ⅔ cup milk
- 2 teaspoon cinnamon
- 8 slices bread (thick slices, preferably day old bread)
- 2 tablespoons butter
- maple syrup
- strawberries (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Form the egg mixture: In a bowl beat the eggs, milk and cinnamon together. Pour into a shallow bowl.
- Soak the bread: Take each slice of bread and dip it into the egg mixture, and allow the bread to soak up some of the mixture. In a large skillet, melt a little butter on medium high heat. Add 2 or 3 slices of bread into the skillet or as many as you can fit and fry the bread until brown on both sides. Repeat with remaining bread slices.
- Finish the dish: Serve hot with butter, maple syrup and fresh berries. Delicious.
Notes
- Store this dish in the fridge either sealed in an airtight container or covered with plastic wrap for up to 2 days. Keep in mind it may get soggy.
- Cool your French toast and stack each piece with a layer of parchment paper between each slice. Store in an airtight container for up to 2 months. You can reheat in the microwave or the toaster when ready to eat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
