Prep 5 mins
Cook 15 mins
Traditionally, French Toast was a way to turn bread that was going stale and an insufficient supply of eggs into a hearty, hot breakfast. My Dad's farm-derived recipe isn't sweet in itself. Sweetness comes from the syrup or jam on top. OR you might serve it with sausage gravy or milk gravy made from fried ham for a savory flavor instead. This recipe makes enough for a crowd or it can easily be cut down for a smaller group.
- 20 -25 slices whole wheat bread (slightly stale)
- 4 eggs
- 2 cups milk
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 2 tablespoons sugar (optional)
- extra cinnamon (optional)
- maple syrup (optional)
- fruit syrup (optional)
- hot cooked fruit (optional)
- jam (optional)
- sausage gravy (optional)
- milk gravy (from fried ham) (optional)
- powdered sugar (optional)
- cinnamon sugar (optional)
- brown sugar (optional)
- Beat the eggs in a bowl large enough to hold everything -- preferably one with a pouring spout.
- Beat in the milk, vanilla, cinnamon, and sugar.
- Heat a griddle and butter lightly.
- Pour some of the mix into a wide, shallow dish that will hold a slice of bread.
- Dip both sides of a slice of bread into the mix and lay it on the griddle. Fill the griddle.
- Cook slices until nicely browned, flip and brown the other side.
- Repeat with the rest of the bread. Be sure to beat the mix a few strokes before each refilling of the shallow dish. Add extra cinnamon if too much gets stuck to the early slices.
- Serve with a choice of your favorite toppings.
Love this! Made this for our Breakfast for Supper day. Even though there's only 3 of us I still made the whole thing. I have put a bunch in the freezer for a quick breakfast. Everyone gave these 5 stars. Thanks for the great recipe!