Easy French Toast
This post may contain affiliate links. Please read my disclosure policy.
Have I ever told you about my bright purple front door? When we moved into our new house, the door was a faded red color and seeing as it fit so perfectly with the look of the house, I naturally needed to change it.
First I tried a light turquoise-y color that looks like it belongs on the front of a beach house. I think that would have worked okay with the house BUT it totally clashed with the trim and I wasn’t about to repaint ALL the trim. Then I decided on a darker blue color that’s somewhere between baby blue and royal blue. I looked online at paint colors, picked one out and then bought it at the store.
As we were painting the first coat, Stephen and I both noticed that the color had a strong purple tone to it. I thought that maybe once it dried it would be the right color. I was very wrong. Long story short: never look at paint colors online and then just go buy it sight unseen. You’ll end up with a purple front door. That very same weekend, I went and bought a NEW new color (that I think is the right color) and it’s been sitting in a spare room for months. I’m sure we’ll get around to painting it eventually.
That has nothing to do with this Yummy & Easy French Toast Recipes with the exception that the new gallon of paint lives in the room that I most commonly set up for my food photography. It stares at me while I take photos, reminding me that my front door is still a funky shade of purple. I digress.
Let’s talk French Toast bread. I grew up eating French toast made with store bought white or wheat bread. I think that my mom would often buy “Texas toast” type bread to make French toast with. In my adult years of making French toast, I’ve experimented with quite a few different kinds of bread. My favorites include French bread, Italian bread, and challah. These are all best at around the 3-4 day old mark.
For today’s French toast, we’re using challah. I don’t have a lot of bread options in the stores around my house BUT there are a lot of great stores in the Nashville area and I happened to drive past one of them on Saturday morning and ran in just to see if they had this bread.
French toast puts on a pretty good front; it thinks it’s fancy but we know better. It’s easier than pretty much anything that you could make at breakfast besides a bowl of cereal.
All we do is whisk together some milk and eggs and then throw in a bit of cinnamon, nutmeg, vanilla, and a pinch of salt. I actually never measure these things out when I make it but I HAVE been measuring it lately just so that I would have a coherent recipe to share with you.
Then we let the bread take a brief bath in the egg mixture.
On both sides.
Sometimes I sprinkle a little extra cinnamon across the slices of bread because I’m a bit obsessed and is there such thing as too much cinnamon?
Then we just throw the bread in a skillet over medium heat for a few minutes on each side. And that’s it.
If you don’t make French Toast on the regular, I highly suggest that you add it to your arsenal of go to weekend breakfasts.
pro-tip: this is a super easy recipe to adapt. You could substitute the vanilla extract for almond or peppermint. You could add in a tablespoon of pumpkin puree or switch out the milk for a non-dairy milk. Have fun with it!
- 3 large eggs
- 1 cup of milk
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 teaspoon of vanilla extract
- pinch of salt
- 6 thickly cut slices of bread (I used challah)
- cooking spray
- optional for topping: syrup, powdered sugar, fruit
- In a large shallow dish, whisk together the eggs and milk. Add in the cinnamon, nutmeg, vanilla extract, and salt. Whisk lightly until fully combined.
- Over medium heat, spray a large skillet with cooking spray.
- Place the slices of bread in the egg mixture and let soak on each side for a good few seconds.
- Cook the bread in the skillet for ~4 minutes on each side or until a nice golden brown.
- Once done, top with syrup, fruit, and a dusting of powdered sugar and ENJOY!!
- Prep Time: 5 minutes
- Cook Time: 10 minutes