Okay, Let’s Talk About Easy French Toast
You know, the smell of French toast always reminds me of lazy weekends back when I lived in that tiny flat with the world’s tiniest kitchen. My neighbor Gary used to knock on the (very thin) wall to let me know when the aroma started invading his living room. He claimed I made the whole hall hungry—couldn’t argue with him, honestly! Sometimes I’d shout back and invite him over for a slice or two, which, on second thought, probably explains why my leftovers always vanished faster than I planned.
Why Make This? (Honestly, Here’s Why I Bother)
I make this when I want something warm and comforting but can’t be bothered fussing around with pancakes. My family goes a bit mad for this—especially if I bother to cut the toast into silly shapes. (Don’t ask about the Christmas tree attempt. Let’s just say it looked more like a squashed cactus.) French toast is, basically, what I turn to when I’ve got dodgy bread hanging around—plus I can fool myself into thinking I’m giving them a fancier breakfast than I actually am.
What You’ll Need (And What I Swap In When I’m Out of Something)
- 4 slices day-old bread (I usually grab white or brioche, but honestly, anything sturdy-ish works. My gran swore by Wonder Bread. I won’t judge.)
- 2 large eggs
- 1/2 cup milk (whole’s great, but once I used oat milk out of pure desperation and nobody even noticed. Pinky swear.)
- 1 tsp vanilla extract (or skip it altogether and sprinkle cinnamon instead, if you prefer—a little both is magic too)
- 1-2 tbsp sugar (sometimes I use maple syrup here instead—it’s a nice cheat, but don’t tell any purists)
- Pinch of salt
- Butter (for the pan, and let’s face it, a bit extra)
- Optional: A sprinkle of cinnamon, some grated nutmeg, or a splash of orange zest if you’re feeling fancy
How I Make Easy French Toast (And Where I Always Sneak a Taste)
- Whisk together eggs, milk, sugar, vanilla, and salt in a fairly wide bowl—big enough to lay a slice of bread flat. This is where I usually get distracted and realize I forgot a spoon, so don’t stress if you do too.
- Dip bread in the eggy mix. Let it soak for maybe 20-30 seconds each side. (If your bread’s truly ancient, give it a bit longer, but don’t let it get soggy to the point where it falls apart like my last “experiment.”)
- Over medium heat, melt a hunk of butter in a pan—nonstick is easiest, but honestly I’ve used an old cast iron skillet that isn’t actually flat, and it came out just fine. Add as many slices as fit. Sizzle is good; smoke is probably bad.
- Flip when the bottoms are golden (about 2 to 3 minutes, give or take—depends if your stove has moods like mine does). Cook the other side til it’s golden too. Don’t worry if it looks a bit weird before it browns—it always does. Trust the process, mate.
- Serve warm, with… well, whatever toppings make you smile! See below for my family’s rabid favorites.
Things I’ve Learned (or, Notes from Many Slightly Chaotic Mornings)
- If your bread’s too fresh, it’ll just go mushy—so I always try to plan ahead, though honestly, sometimes I just toast the slices ever so slightly first, and nobody’s the wiser.
- I once made this with too much vanilla and it tasted like air freshener. Less is more!
- Letting the pan get hot enough before adding the bread is key. I got impatient once, and the toast soaked up all the butter and looked… forlorn, honestly.
Things I’ve Done Differently (Some Worked… Some, Not So Much)
- I tried making it with raisin bread and my kids thought I’d lost the plot, but I actually liked it (warm cinnamon raisin toast in the morning? Yes please.)
- Brioche is wildly good, but I once used sourdough and, let’s be real, it was a bit odd.
- Someone once dared me to try soda bread; just don’t. It absorbs nothing and tastes like, well, disappointment.
Don’t Have a Whisk or Big Bowl? No Problem
I sometimes use a fork instead of a whisk—just takes a bit more elbow grease. And if your bowl’s not big enough, you can just flip the bread around halfway. Or, truthfully, I’ve even used a casserole dish once. Got a shallow roasting pan? That’ll do in a pinch.
Storage (But Honestly, Who Has Leftovers?)
If you’re way more disciplined than us and actually have leftovers, pop them in the fridge with a bit of parchment between slices. They’re…not quite as magical as fresh, but a zap in the toaster or pan brings them back to life (I think the flavor’s better the next morning, but my other half says I’m daft.) That said, ours rarely survive past brunch, so storage is usually more theoretical than actual.
How We Serve It (Feel Free to Break the Mold)
Sometimes I go the classic route: a drizzle of maple syrup and some butter. But if my brother’s around, he piles on strawberries and whipped cream, which is technically dessert, not breakfast. Our odd little family tradition is hot honey and crunchy sea salt (don’t knock it til you try). Also, good jam is never wrong here. Once I tried dusting with cocoa—they ate it, but it wasn’t a repeat performance.
Little Pro Tips I’ve Picked Up (the Hard Way)
- I once tried rushing the soak step and the centre was all bland—really, let the bread drink up that custard, or it’s just toast in disguise.
- Don’t crowd the pan because the slices steam and turn floppy. Gave it a go, regretted it instantly.
- Wiping out burnt bits between batches is worth it—otherwise, you get that odd burnt taste lingering.
Questions People Keep Asking Me (and My Not Always Perfect Answers)
- Can you make this ahead?
Yeah, you can! The leftovers aren’t quite as crispy, but toasted up, they’re a solid weekday treat. - Is this dish kid-friendly?
My lot grab it with both hands—literally. If you’re worried about sugar, skip it in the mix and folks can add their own toppings. - Do I have to use dairy?
Nope. Oat milk, almond milk, or whatever you’ve got (maybe not broth though, that’d be odd)—it all works fine. - What bread is truly the best?
I lean towards whatever’s two days off its best-by date. Brioche if I’m feeling posh; wholemeal if I’m pretending to be healthy. - Why is my French toast soggy?
Probably soaked too long, or maybe the pan was a bit cold (speaking from, um, abundant experience).
So there it is—a recipe I’ve made so often I could probably recite it in my sleep (with a spatula in hand, if necessary). Give it a go and let me know if you end up tricking your flatmate into making breakfast for you the next time around!
Ingredients
- 4 large eggs
- 1 cup whole milk
- 8 slices of bread (preferably day-old)
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- Butter, for cooking
Instructions
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1In a large mixing bowl, whisk together eggs, milk, cinnamon, vanilla extract, sugar, and salt until well combined.
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2Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
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3Dip each bread slice into the egg mixture, allowing it to soak for a few seconds on each side.
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4Place the soaked bread slices onto the heated skillet. Cook for 2-3 minutes per side, until golden brown.
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5Remove from skillet and keep warm. Repeat with remaining bread, adding more butter as needed.
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6Serve warm with maple syrup, fresh fruit, or powdered sugar as desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
9gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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