Sometimes I just have a craving for old-fashioned French toast.
I vividly remember sitting at my childhood kitchen table eating French toast and talking to Mrs. Butterworth. Remember her? I loved her. The Mrs. Butterworth bottle and my Snoopy mug (filled to the brim with milk) were my favorite breakfast companions. What can I say? I was a child of the 80s – we didn’t have iPads. Anyway, call it nostalgia, but there’s nothing quite as sweetly satisfying as a thick slice of buttery, delicious French toast for breakfast.
If you’ve never tackled French toast or your version always ends up soggy, here are a few tips to help you create a French toast breakfast your family will love!
First, don’t soak the bread. Seriously, just dip each piece for 2-3 seconds and place it immediately onto your preheated pan. Remember: Soaking = Soggy. If you prefer soggy, by all means, soak away! But, if like me, you find the texture repulsive, don’t. soak. it.
Next, use a heavier bread, like French or Italian bread found in the bakery section of your local grocery store. Challah would also work, though I’ve never personally used it. If the bread is still fresh, slice your pieces and allow them to sit a bit before dipping. They’ll dry out just enough to help avoid any sogginess.
Finally, use more eggs than milk. I like my French toast on the eggy side. Don’t be afraid of the eggs! I used three in this recipe, and I assure you they don’t overpower the other flavors. In fact, this French toast is divine — especially for such a fast and easy breakfast.
P.S. Don’t know what to do with that leftover half of French bread? Make homemade croutons! They are as easy as they are delicious. You can season them to your liking and they freeze beautifully! I just keep them in the freezer — they’re even crunchier that way! And those crumbs at the bottom of the crouton bag? They make perfect bread crumbs to use in meatballs or meatloaf or even in a breading for fish or chicken!
- ½ loaf French Bread (8-10 pieces) cut into 1" thick slices
- 3 eggs
- ⅓ cup milk
- 2 tsp vanilla
- 1 tsp cinnamon, heaping
- 4-6 Tbsp unsalted butter
- Slice bread into 1" slices.
- Combine the eggs, milk, vanilla, and cinnamon in a shallow baking dish and mix until well-combined. (An 8x11 dish works really well.)
- Preheat large, non-stick skillet to medium heat and add butter. Heat until butter is melted and begins to bubble. (Start with 4 tablespoons and add more if your butter gets soaked up by the bread. Don't be shy with the butter!)
- Once butter is bubbling, begin dipping each slice of bread in the milk/egg mixture. DO NOT SOAK! Turn each slice over with a fork to coat both sides, but do not allow bread to sit in milk mixture longer than 2-3 seconds or it may become soggy.
- After coating both sides, immediately place bread slices onto preheated skillet.
- Cook for 4-5 minutes per side or until golden brown.
- Additional cinnamon may be added, if necessary.
- Plate and sprinkle with a little powdered sugar and/or syrup of your choice. Enjoy!