Homemade french toast

Homemade French Toast

This is a tasty, essential homemade French toast formula made with eggs, milk, and bread. Serve this well known breakfast dish with margarine and maple syrup. Balance a tasty appetizing and sweet early lunch menu with bacon or frankfurter. Organic product or berries are delectable other options, as well.

French toast is extremely simple: Soak thick cuts of bread in an egg and milk player at that point cook them to fresh the outside and cook the egg custard focus. It cooks quick and is an incredible method to go through flat bread. This formula utilizes only a couple of fundamental fixings you probably have in the kitchen as of now and it freezes amazingly well, so it’s affordable as well.

Add a little sugar to improve the egg player in the event that you like, or include cinnamon and vanilla concentrate for a consoling turn. For a more extravagant French toast, utilize thick cuts of brioche bread or challah, alongside entire milk, light cream, or creamer. Or then again make a French toast dessert with solid cuts of pound cake!


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  • 4 eggs

  • 1 teaspoon sugar

  • 1 scramble salt

  • 1 cup milk

  • 8 to 10 cuts bread (ideally lifeless or day-old)

Steps to Make It

  • Assemble the fixings.

  • Break the eggs into a wide, shallow bowl or pie plate and beat them gently with a fork or whisk.

  • Mix the sugar, salt, and milk into the beaten eggs.

  • Coat a skillet or frying pan with a slight layer of margarine, shortening, or oil. Spot it over medium-low warmth.

  • Spot the bread cuts, each in turn, into the bowl or plate. Let the bread absorb the egg blend for a couple of moments and afterward cautiously go to cover the opposite side. Coat just the same number of cuts as you will cook at once to forestall soaked French toast.

homemade french toast

Move the egg-covered bread cuts to the hot skillet or iron. Warmth gradually until base is brilliant earthy colored. Turn and earthy colored the opposite side.

Serve french toast

Serve French toast hot with margarine and syrup, or your favored garnishes. Appreciate!

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