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French Toast Recipe

Here is a recipe for the well-known breakfast item – French toast. French toast is very popular all across the United States and Europe. It is also known as ‘Eggy Bread’ in parts of the United Kingdom. The process of making French toast is very simple; slices of bread are dipped in an egg mixture and then fried on a griddle or in a pan. Most of the flavor comes from ingredients such as cinnamon and vanilla extract. This recipe calls for Texas toast, which is a thicker type of sliced white bread. If you can’t find it any type of white bread will work as well. Serve with butter, syrup and/or fruit. Enjoy.

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French Toast Recipe

  • Author: Bobby


  • 8 slices thick Texas toast bread
  • 4 eggs
  • 2/3 cup milk
  • 1/3 cup flour
  • 1/3 cup sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1/8 teaspoon cinnamon (or more if desired)
  • 3 tablespoons butter
  • powdered sugar



  1. In a shallow bowl mix together eggs, milk, flour, sugar, vanilla, salt, and cinnamon.
  2. Heat a large skillet or griddle. When the pan is hot add butter.
  3. Dip each slice of bread into the egg mixture for 30 seconds on both sides. Let the excess batter drip off and place into the skillet.
  4. Cook each slice on for 1 ½-2 minutes on each side or until golden brown on both sides. Repeat adding more butter to the pan if necessary until all slices have been cooked. Dust with powdered sugar.


  1. Jen says:

    This looks delicious!
    How on earth do you keep your skillet so black and smooth? (it’s iron, right?)
    Ours always seems to have rough spots and the black tends to peel off. =/

    Might you blog about care for iron skillets sometime?

  2. Krista says:

    I love french toast! I haven’t had it in so long!

    I typically just put a small amount of butter and white granulated sugar on mine. Weird huh?

  3. Jim says:

    “I typically just put a small amount of butter and white granulated sugar on mine. Weird huh?”

    Not as weird as my wife putting salt and pepper on her’s

  4. Ivy says:

    Your French toast sounds delicious Bobby. I never had French toast before and I don’t think that I can have this for breakfast but I’d love it as a snack later on. If I have leftover from the bread I made today, I might give this a try.

  5. amateur cook says:

    Try Challah bread for this recipe. It holds up better. Cut it around 1 inch thick. Dip it quickly on each side, but do not soak it because it will get too soggy. Use raw sugar (I only use white sugar for baking) for better flavor. Instead of syrup for the topping, I prefer a tiny amount of dark honey purchased from the farmer’s market (where I get the loaf of Challah bread too).

  6. Jess says:

    I made this for breakfast this morning and it was DELICIOUS! My 6yr old complained about having french toast initially, but after she tasted it, she ranted and raved about how good it was! Thanks for the recipe! 🙂

  7. Brandy says:

    I’m sorry Bobby but it seems that I am your only fan who isn’t completely blown away by every recipie you submit.. I hope I won’t create a “hater” image of myself here. I love most of your work and I am a true fan ^_^ I’m being truly honest when I seem to disapprove of something, please do not take it the wrong way.

    … I found this recipie to be horrible. It is way too loaded. The taste is bold in a bad way.. never have I heared or stumbled before a french toast recipie that includes flour. What the hell. Rule number one, there is no french toast with flour.. Not only that this wasn’t tasty to me and family/friends, it also tasted so terribly unhealthy…
    If this comment seems to be too.. mean or irrelvent, do not hesitate to delete as I will post another one a bit more short and well-taste.

  8. Bobby says:

    Brandy – Haha, harsh! I am sorry you didn’t like the recipe. Not everybody is going to enjoy the same thing but this recipe is not terrible. Are you sure you did not make an error in cooking?

  9. Brandy says:

    I gave it a go two times, but you know what — I might give it a third try sometime, since you say it’s not terrible. I’ll report my final “review”…

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