French Toast

July 31, 2010

It’s been a few weeks since we had a family breakfast, so I planned French Toast as this morning’s breakfast. (Note: The planning only consisted of buying a special kind of bread.) As expected, the whole family was instantly transformed into a great mood. But unexpectedly, the boys immediately ran outside after breakfast and started working in the garden. Wow, the best $1.50 I’ve spent in a long time.

A sure way to start out the weekend right.

French Toast Recipe is here. Start by toasting the bread in oven for 20 minutes. Meanwhile melt butter and whisk together all ingredients in bowl, and pour into a medium Pyrex casserole dish. Working two slices at a time, soak each side for 30 seconds. Cook in non-stick skillet for 2 to 3 minutes per side.

Results: 4-1/2 stars. The flavor was great. Definitely not too eggy, which was the problem when I was growing up.  Still, the texture was a little tough; no worse than any other French Toast.


  1. I cut the recipe by 1/3, because there is so much extra. The full recipe is certainly enough for 12 slices.
  2. I increased to 1-1/2 teaspoons the cinnamon. The first time I made this they seemed a little bland.
  3. Between the second and third batches, I found it better to wipe the skillet with a paper towel, so that the bits of burnt butter don’t accumulate too much.
  4. Tongs are useless here. Use your fingers for dredging and a spatula for flipping.

Rating: 4-1/2 stars.
Cost: $1.50 for 8 slices.
How much work? Small.
How big of a mess?  Medium.
Start time 9:10 AM. Breakfast time 10:00 AM

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