French Toast

French Toast Two Ways

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Holiday time is always a little stressful for the cook and breakfast is something that tends to get placed in the back of your mind.  I have two wonderful recipes for French Toast I would like to share. One of them I make all the time for my family because it is so easy to make.  The other one is a sweeter recipe we served for Sunday brunch at my restaurant.  

The one I make for my family is scalable. Yes, I said “scalable”.   I am married to an engineer and when I explained to him how easy this recipe is to make smaller or larger portions he dubbed it “scalable”:).  This scalability comes in handy over the holidays when the crowd gets large at home. 

So, enjoy my french toast recipes.  

Scalable French Toast

Yield = Whatever you want

  • 2 eggs per person
  • 1 tbsp. granulated sugar per egg
  • 2 tbsp. milk per egg

Whisk these ingredients together until well blended.

Take white bread (day old works better than fresh), cut bread into ½ pieces.  Use a griddle at 325 degrees or a large nonstick pan on medium heat.  

Lay ½ pieces of bread on top of the mixture for 2 seconds, flip the bread and let soak for 2 more seconds.  Place on griddle. Brown on one side, flip and brown on the other side.  

I serve with syrup and whipped cream but you can top with powdered sugar, fruit, or anything else you would like on your french toast. 

Sunday Brunch French Toast

Yield = approx. 1 loaf of bread (if you don’t over soak)

  • 1 cup milk
  • 1 cup brown sugar
  • 2 teas. Vanilla
  • 2 teas. Ground cinnamon

(heat the above ingredients in a saucepan until brown sugar is dissolved and then remove from heat and allow to cool)

Add:

  •  ½ cup heavy whipping cream   
  • 4 eggs

Whisk together until well blended.

Take white bread (day old works better than fresh), cut bread into ½ pieces.  Use a griddle at 325 degrees or a large nonstick pan on medium heat.  

Lay ½ pieces of bread on top of the mixture for 2 seconds, flip the bread and let soak for 2 more seconds.  Place on griddle. Brown on one side, flip and brown on the other side.  

I serve with powdered sugar but you can top with syrup and whipped cream, fruit, or anything else you would like on your french toast.

Enjoy!!

Maurie Kay

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