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Everyday French Toast

Everyday French Toast
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This is my basic French Toast recipe. It can be made pretty quickly! My kids like to pour syrup over the top. I like the wheat bread, with a tiny bit of jam, and 1 C warm blueberries over the top. It’s a great weight loss choice, as it is whole wheat and fruit, and has much less sugar than the syrup choice. I buy frozen blueberries at Costco. They are naturally sweet and taste like pure heaven warmed up for about 1 minute in the microwave. My husband likes to warm up Costco’s Mixed Berries in a sauce pan, adding a little lemon juice, and Splenda. (He is convinced that Splenda is the weight loss wizard of the universe….I have other ideas on the matter. But, to each his own.) This recipe makes 24 pieces. I always have leftovers that I keep in the fridge for the next morning.
Every Day French Toast
Time: 20 minutes
Yield: 24 pieces 
Recipe created by Jamie Cooks It Up! 
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3 beaten eggs
2 1/2 C milk
1/2 t cinnamon
1/4 t nutmeg
4 t vanilla
3 T sugar
1/8 t salt
24 slices of bread
 ***NOTE*** The kind of bread you use makes a big difference. Grandma Sycamore’s is a great brand that works well. My homemade Wheat Bread and my French Bread recipe are also great. Ok….I’ll admit, the French Bread is down right heavenly. But of course less healthy than the Wheat Bread
1. Heat up a large plug in griddle to 350.

2. Place all ingredients, but the bread, in a 9×9 cake pan. Whisk until all ingredients are incorporated.

3. Dip each piece of bread in the milk/egg mixture, being sure to coat both sides.

4. Spray the skillet with cooking spray, put eight pieces of dipped bread on at a time.

5. Flip the bread over when the under side is golden brown. (about 3 minutes) and then cook until the other side is done.
6. Serve hot topped with syrup, fruit, jam, powdered sugar, peanut butter….what ever your little heart desires! 
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4 Comments

  1. 1
    denise
    December 5, 2012 at 6:41 pm

    I made this French Toast today and it was super yummy! The mixture of the nutmeg, cinnamon, and vanilla were an excellent combination. I happened to have some frozen blueberries so I used that as my syrup but I went a accidentally went a little overboard on the blueberries…live and learn, right! Thanks for sharing your recipes. I’m loving them!

  2. 2
    Hilary
    August 30, 2013 at 12:21 pm

    Hi,I was just wondering if you made this and had left overs,would the left overs freeze well?And if you froze them how would you reheat them?I’m not very good at cooking so I don’t know some of these processes,but want to learn to be a better cook.I really enjoy reading your recipes..I just found your blog recently,I think through pinterest or something I can’t remember…

  3. 3
    Yulitza
    December 30, 2013 at 12:28 pm

    Can you do it without nutmeg?

    • 4
      Jamie
      December 31, 2013 at 8:20 am

      Yulitza,
      Sure! It will still be great without the nutmeg.
      ~Jamie

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