Classic French Toast


Why does “eggs and toast” sound like dinner, but – even though it has the same ingredients – “French toast” doesn’t? We’re hoping to change that! Try using different kinds of bread but be sure the bread is at least one day old; if it’s too fresh, it won’t absorb the egg mixture.

kitchen gear

  • Large mixing bowl
  • Measuring cup
  • Measuring spoons
  • Fork, for mixing
  • Large skillet
  • Spatula
  • Pot holders



  • 2 large eggs
  • 3⁄4 cup milk
  • 1⁄4 teaspoon vanilla extract
  • 1⁄8 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil or unsalted butter
  • 6 slices day-old whole-wheat, oatmeal, or cinnamon-raisin bread
  • maple syrup



  • Crack the eggs into the bowl.
  • Add the milk, vanilla extract, and cinnamon and beat with the fork until combined.
  • Put the skillet on the stove, add the oil or butter, and turn the heat to medium.
  • Dip the bread, one slice at a time, into the egg mixture, coating both sides of each slice. If there is too much egg mixture on the bread, let it drip back into the bowl.
  • When the skillet is hot, carefully add 2 slices of the egg-coated bread, and cook until golden brown on both sides, about 3 minutes.
  • Repeat with the remaining bread. Serve right away drizzled with maple syrup.



For a savory version, skip the vanilla, cinnamon, and maple syrup, and serve the French toast with salt, pepper, and a drizzle of olive oil. You can also try adding herbs and/or grated Parmesan to the egg mixture!

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