French Toast for Two

"To produce French toast that is extra-crisp on the outside, whisk flour into the egg mixture before soaking the bread."
photo by info5612 photo by info5612
photo by info5612
Ready In:




  • Adjust an oven rack to the middle position and heat the oven to 200 degrees.
  • Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
  • While the bread is in the oven, melt 1 tablespoon of the butter and whisk it with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl.
  • Slowly whisk in the flour until smooth.
  • Pour the batter into a shallow dish large enough to hold 2 slices of bread.
  • Transfer 2 pieces of the bread from the oven into the batter and soak both sides, about 30 seconds per side.
  • Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
  • Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay it in the hot skillet.
  • Cook until golden brown on both sides, about 2 1/2 minutes per side. Adjust heat to prevent from browning too quickly.
  • Transfer the French toast to the wire rack and keep warm in the oven.
  • Repeat with the remaining butter, bread, and batter.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Brittany K.
    this recipe was pretty good. but they need to add that after you butter the skillet on medium, turn the heat to low so your french toast won't burn. :) other than that, it was great.


  1. 441046
    I think mixing the flour INTO the melted butter, then whisking in the flour-egg mix would probably work better. will try next time.also used toaster to pre-toast bread, not oven.


The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="" border="0" alt="Photobucket"><a href="¤t=tish3.jpg" target="_blank"><img src="" border="0" alt="Recipezaar Challenge 2008"></a><img src="" border="0" alt="Photobucket"> <img src=""> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
View Full Profile

Find More Recipes