French toast is one of those recipes that I grew up with and took for granted. Now it’s what I always request when we visit my Mom, so I thought it might be time to learn how to make it for myself. When Tim and I were visiting for the holidays, it seemed like the perfect time.
Now, this is not a fancy french toast recipe. It’s not made with special bread. It’s not stuffed or flavored or topped with a fruit syrup. It’s just a nice, classic french toast – and it’s delicious! This recipe has a good dose of cinnamon and the perfect custardy center. Plus, it comes together quickly, making it perfect for a hot breakfast when you are a bit short on time.
My mom and I made this one morning and I did my best to write down a recipe, but like many long standing dishes, it is made more by feel and experience than with a written recipe’s set amounts. The recipe below provides quantities, but also gives guidelines on how to determine the right amount of egg and milk. This is especially important when scaling the recipe up or down, which is very easy. Essentially, it is important to ensure that the milk and egg mixture that you soak the bread in prior to cooking is the right consistency. If it’s too thin, your toast will be soggy. If it’s too thick, it won’t soak in properly. Every time you remove bread after soaking, it’s a good idea to check the remaining mix and add more egg or milk as needed before adding more bread. The more you make this, the easier it will be to ensure the proper consistency.
We served our french toast with turkey bacon and maple syrup, but you could mix it up. You could even add a fancy fruit syrup if you’d like!
- 5 slices of your favorite whole wheat bread
- 6 eggs (have at least two extra just in case)
- 2/3 cup milk
- 1 tsp. cinnamon
- Combine the eggs and milk in a shallow bowl. This bowl should be big enough to hold the liquids and at least one slice of bread.
- Beat the eggs and milk until well combined. Note the consistency of the mix for future reference. Add 1/2 tsp cinnamon and stir briefly to incorporate.
- Add 1 or 2 slices of bread to the bowl, depending on its size; press down and flip to ensure that all sides are coated. Let the slices soak for about a minute while you preheat a large skillet or griddle pan.
- Transfer the slices to the hot skillet. Let them cook until the bottom of each slice is golden brown and the egg is set. Flip to cook on the other side. They are done when firm to the touch in the middle.
- While the first slices are cooking, check the remaining egg/milk mixture. If it seems too thin compared to the original consistency, add another egg. If it's too thick, add a splash more milk. Stir in the remaining 1/2 tsp cinnamon.
- Soak and cook the remaining pieces of bread.
- Serve hot with butter and syrup.