French Toast

French Toast Recipe (Two Ways)

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Holiday time is always a little stressful for the cook, and breakfast tends to get placed in the back of your mind. However, I have two wonderful French Toast Recipes 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 two more seconds.  Place on the 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 (I used McCormick for this recipe)
  • 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 two more seconds.  Place on the 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.

If you love a good breakfast, check out my recipe for Easy Quiche.

Enjoy!!

Maurie Kay

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  1. Pingback: Easy Quiche - Simply Maurie Kay

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