Basic French Toast recipe on Macheesmo
Happy Mornings

No Fuss French Toast

There is a lot of fancy in the food blog world (and on the Internet in general). If you’ve ever done a search on a site like Pinterest, you’ll know what I mean.

Where do people get time for all the fancy? It’s cool to look at a work of art, but then when you try to recreate said work of art you most of the time end up with massive failures (speaking from personal experience).

So I wanted to take a step back from the super-hyper world of recipes and instead provide the most basic of recipes. Could I have turned this into CARAMEL APPLE PUMPKIN CINNAMON LATTE FRENCH TOAST?

Probably, but sometimes you just want a damn piece of Basic French Toast that tastes good without all the fluff.

Basic French Toast recipe on Macheesmo

No Fuss French Toast

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

A delicious but basic french toast recipe that can be used for almost any kind of bread. I call it no fuss french toast!

Ingredients

8-10 slices sandwich bread, stale or toasted
1 cup milk
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
Sugar, for cooking
Unsalted butter, for cooking
Butter, for serving
Maple syrup
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Directions

1) If your bread isn’t stale, toasted it in a 300 degree oven for 5-6 minutes to dry it out. You don’t want it actually toasted, just dry.

2) In a wide, shallow dish, whisk together milk, eggs, vanilla, cinnamon, and a pinch of salt.

3) Heat a large skillet or griddle over medium heat. Once hot, melt a small amount of butter in the pan and spread it around.

4) Working with one piece of bread at a time, dip it in the custard mixture and let it soak for a few seconds. Then transfer to the hot skillet or griddle.

5) Let the french toast cook for a minute or two on the first side. Sprinkle some sugar on the french toast and give it a flip. Cook the french toast on the second side until it’s browned and the sugar is caramelized, 1-2 minutes.

6) Remove french toast and repeat with remaining pieces of bread. Serve warm french toast with butter and syrup.

Basic French Toast

Bread Stuffs

Again, fancy french toasts are all over and sometimes they have fancy breads. The nice thing about this Basic French Toast recipe is that you can use pretty much any bread you want. It’ll work. If you want to get fancy and use brioche or challah, feel free!

But, you can also just use plain old white sandwich bread which brings back memories of my youth.

Dried bread for Basic French Toast

Dry, but not toast.

Whatever bread you use, do make sure it’s pretty stale. If you need to, dry it out in a 300 degree oven for a few minutes before making the recipe.

The Custard Mix

The base of any good French toast is a simple custard. Mix together some eggs and milk and you are well on your way. At the expense of making this slightly fancy, I also recommend adding cinnamon and vanilla extract.

If you don’t have cinnamon and vanilla in your pantry, then you probably need to go to the store. Harsh truth.

Basic French Toast ingredients.

French toast basics.

Whisk all that business together with a pinch of salt.

This is not hard.

Basic French Toast prep.

Whisked together nicely!

When you’re ready to cook the French toast, dip the toast in the custard for a few seconds so it soaks up and then transfer it to your skillet or griddle.

Ok. One Small Trick

A lot of French toast recipes will have sugar in the custard. I recommend skipping that.

Instead, when you’re cooking the French toast (over medium heat, in butter), sprinkle a tiny layer of sugar on the bread. When you flip the french toast, the sugar will caramelize a bit and make a delicious crust on the French toast.

I used plain, white, cheap sugar.

Sprinkling sugar on Basic French Toast

Sugar sprinkle secret.

Cook the French toast over medium heat for a few minutes per side until the bread is nicely browned on the outsides and there isn’t any raw custard on the inside.

These are way more flexible than pancakes in my opinion. You can flip them a few times without too much worry and poke at them to see if they are cooked through or not.

Basic French Toast cooked.

Give it a flip!

After the toast is cooked, pile it high and deep and put just enough butter on top to create a little butter puddle.

You want the butter puddle.

Basic french toast recipe.

Butter pond.

You almost certainly have everything you need to make this Basic French Toast.

If you’re having a dreary start of fall weekend, there’s no reason not to make really simple homemade French toast.

Leave the fancy to the professionals.

11 comments on “No Fuss French Toast

  1. I love french toast!!!
    However, my Dad always flavoured the custard with savoury herbs, usually the “mixed herbs” from our 1970’s family pantry (marjoram, basil, oregano and thyme). These days I still used the same mixed herbs for a bit of nostalgia, but I’ve also used one or a combination of these: salt, pepper, garlic, rosemary, pimenton, aleppo pepper, rosemary, chilli, cumin…………… well just about any herb or spice really.
    Other than flavourings, I always use the same technique as you :-)

  2. I make French toast for my daycare kids for breakfast, sometimes feeding 7 people in the morning. I always stop at the half price baked goods section at the grocery store, looking for day old sliced breads – a great price, it’s “firm” already, and sometimes you find some great bread selections! And like your recipe, nothing fancy, just really good French toast.

  3. So glad I found your site !! It’s about time someone has Simple, Easy Recipes just like I used to make. Thank you !!

    1. Hi
      Do you have any special recipe for mashed potatoes? I usually make mine with a little heavy cream hard-boiled eggs bacon and red onion.
      What do you think?

  4. I think French Toast is a better option for a nourishing breakfast than pancakes, say. I feel like I am at least getting some protein into my grandson! And since he gets to “dip” (into the syrup) he calls them pancakes anyway. I use one egg, a dash of salt and a couple drops of vanilla and he scarfs them up. So does our 96 year old Aunt who lives with us. She likes eggs, but given the choice, she goes for the sweeter version. At least, she, too, is getting some protein~

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