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Easy French Toast Recipe – the easiest French toast recipe ever. No overnight prep, just dunk, cook and dust with sugar for a yummy breakfast.
Over the years I’ve tried all kinds of french toast recipes. Ones that required the mixture to sit overnight. Ones that were stuffed with cream cheese and fruit. Even some that were baked. But I always come back to this one.
It’s just so comforting – not too sweet and not too eggy. It’s just plain good. Of course, that could be because it’s pretty much the same recipe my Mama used when I was growing up.
There’s a lot to be said for your Mama’s recipes, you know. One of your Mama’s recipes can instantly transport you back in time which is why I like burnt fried chicken. But that’s another story.
How to Make Easy French Toast
It couldn’t easier to make my mama’s French toast recipe. You’ll just need some bread (use something substantial, not white, soft sandwich bread), a few eggs, a little Half and Half or cream, vanilla extract. butter, and powdered sugar or syrup
Break four eggs into a shallow bowl. Add half & half or cream and vanilla. Beat together well.
Heat a skillet large enough to hold two slices of bread (about a 10″ works well) over medium heat. Add 1 tblsp butter to skillet.
While the butter is melting, place a slice of bread into the egg mixture and allow it to sit for a few seconds soaking up the eggy mixture. Turn the bread over to the second side.
Lift the bread with a spatula and place in the heated skillet. Repeat with a second slice of bread.
Cook 3-4 minutes until golden brown.
Turn and cook approximately 2 minutes on the second side. Repeat with remaining two slices of bread and tablespoon of butter.
Transfer to a serving plate. Top with powdered sugar or syrup.
This recipe easily doubles or triples.
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The easiest French toast recipe ever. No overnight prep, just dunk and cook.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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4 slices bread (use something substantial, not white, soft sandwich bread)
1 tablespoon Half and Half or cream
½ teaspoon vanilla extract
Powdered sugar or syrup (for serving)
Break four eggs into a shallow bowl. Add half & half or cream and vanilla. Beat together well.
Heat a skillet large enough to hold two slices of bread (about a 10" works well) over medium heat. Add 1 tblsp butter to skillet.
While butter is melting, place a slice of bread into egg mixture and allow it to sit for a few seconds soaking up the eggy mixture. Turn over to second side.
Lift bread with spatula and place in heated skillet. Repeat with second slice of bread.
Cook 3-4 minutes until golden brown.
Turn and cook approximately 2 minutes on second side. Repeat with remaining two slices of bread and tblsp of butter.
Transfer to serving plate. Top with powdered sugar or syrup.
Serving: 1 | Calories: 387kcal | Carbohydrates: 29g | Protein: 17g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 519mg | Potassium: 228mg | Fiber: 2g | Sugar: 4g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 4mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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March 22, 2009 at 2:40 pm
While it kind of looks good, you have to remember that I am the person in the family that does not care for French toast. I am more plebeian that you. I prefer a thick slice of good grainy bread, toasted with good cheese. Yes sir, that cheese toast will last me through the entire day. But, that recipe is probably not your aim here.
Anyway, I still enjoy the pictures.
March 20, 2009 at 9:53 pm
Now you’ve done it…Now I’m going to have to wake up and make French Toast tomorrow :) Looks amazing!
Thanks for being here!
I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking. I'm a classic southern cook who's been in the kitchen since I was tall enough to reach the stove. I started this blog in 2009 so I could share my experience gained over the past 50 years of cooking southern recipes (and more!) with all of you. You'll find more than 700 recipes here so there's sure to be something your family will like!
More About Me >>
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