Basic French Toast

"Just a nice basic french toast recipe. Nothing fancy. This actually works better with stale bread, go figure."
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by May I Have That Rec photo by May I Have That Rec
photo by caitlyntetmeyer photo by caitlyntetmeyer
photo by eabeler photo by eabeler
Ready In:
15mins
Ingredients:
5
Serves:
3
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ingredients

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directions

  • Beat eggs in a shallow bowl. Add milk, vanilla, and cinammon sugar, and beat until frothy.
  • Soak each slice of bread in the egg mixture, first on one side, then the other.
  • Cook both sides in a greased non-stick skillet until golden.

Questions & Replies

  1. What should I use as a shallow dish
     
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Reviews

  1. I’m a 12 year old and love cooking and this recipe was the best except I used whole wheat bread.
     
  2. Excellent and simple! Exactly what I was looking for. Made some with real eggs and some with egg substitute and I couldn't taste a difference. Served with just a little powdered sugar on top and syrup.
     
  3. How very cute to receive a post from Guadalupe E. I wish more young people would be interested in cooking. Hopefully we have a budding Gordon Ramsay in our midst. Good luck and keep it up Robert
     
  4. Tried as posted (except I used fresh sourdough) and it was great! Terrific recipe that you can easily add to or take away from depending on your taste. Gotta say I love nutmeg in there. I also did it on a small cookie sheet in a toaster oven (no stove or hot plate here).
     
  5. Loved it!! This will be my go-to recipe. I followed the directions almost to a t, except I used frozen (thawed) Italian sandwich bread I needed to use up. It was easy and delicious. Ate with fresh strawberries & syrup
     
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Tweaks

  1. I have been making this for years, I add a 1/2 teaspoon of maple flavoring as well as a tablespoon of vanilla and a tablespoon of sugar.
     

RECIPE SUBMITTED BY

I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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