French Toast II

READY IN: 25mins
PaulaG
Recipe by Cheryl Thebeau-Blevins

Here's the way French Toast has been made in my family for at least 4 generations - but until I got into high school, we called it "egg-bread", as my back-country French-American grandparents had. Everyone I make it for loves it!

Top Review by Chunky M

Easy and delicious! I halved the ingredients since it was only for the hubby and me, used regular wheat bread and forgot the vanilla, and it was still very good! Made 10 slices using 6 eggs.

Ingredients Nutrition

Directions

  1. Whisk the eggs till frothy.
  2. Add remaining ingredients, and mix well.
  3. Over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter). I use a paper towel, so I can use it repeatedly, with every 2 or 3 pans of French toast. Dip each slice of bread into the egg mixture, on both sides.
  4. Do this quickly, so as not to completely soak the bread.
  5. Cook in skillet over med/med-high heat for approx 5 min per side. You may need to flip more than once to get th e desired golden-brown color.
  6. Serve with butter and powdered sugar, or preserves (my favorite) or syrup.

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