Classic French Toast

Here it is. Plain and simple. Classic French Toast. My family’s favorite breakfast.

I’ve tried many, many…{oh the many!} breakfast recipes on my children and this one, hands down gets gobbled up the quickest. This past weekend my kidos were so excited to wake up to the smell of this hot off the griddle…theres nothing that gets them out of bed quicker!  Serve with butter, warm syrup, and a sprinkle of powdered sugar. Mmmmmm…there is a reason this dish is on every breakfast restaurant menu! 

Not only is this delicious….it’s easy to make, great for guests, a use for day- old bread, and it freezes well! Just place individual French Toasts in glad bags, freeze, when ready -pop em right into the toaster! 

I purchase my bread from a restaurant called “Menches” nearby, but any Texas Toast style bread will do! Ohhh how I miss bread, I can smell the yeast through this computer screen. Ahhhh, one of my favorite smells!!!!! Do they bottle that?

So simple…Eggs, milk and vanilla. Pierce each yolk, then whisk.  I use 1 egg per 1 slice of thick bread. If you are using regular sliced bread 1 egg per 2 slices will do.

I use a 9×13 pan.

Lay your bread in the egg mixture and turn to coat both sides.

Butter your skillet or griddle {set on medium to medium/high heat} and lay your french toast out…sprinkle with cinnamon.

Flip and let cook until golden brown on both sides. You really want to have your heat set on a medium-medium/high heat instead of a high heat. Your egg batter is absorbed into the bread and you want to make sure it cooks. If you have your heat on high, you will get crispy french toast on the outside and soggy on the inside {yuck}….so, keep it on med to med/high heat.

Serve with warm syrup, butter and a spindle of powdered sugar!

{you may also serve with cinnamon and sugar, blueberries, bananas, strawberries, etc}