French toast is good for breakfast, brunch or dinner! Quick and easy to make.
Pairs well with bacon, sausage and fresh fruit. Excellent drizzled with honey or my Homemade Maple Pancake Syrup.
This dish is one of my favorite breakfast treats. I made a minor adjustment to a classic recipe by McCormick Spice.
Cooked egg-soaked bread slices in unsalted butter. Rich flavor provided by vanilla and nutmeg (or use cinnamon).
Be sure to check out my French Toast Breakfast Sandwich. Hearty deliciousness!
I used store bought packaged honey wheat bread for this recipe.
Available on the bread aisle in most grocery stores.
Southerners refer to packaged sliced bread as a loaf of bread. I was born and raised in Georgia (USA). Always referred to it as a loaf of bread.
Wondering what people around the U.S.A. call it. Would love to hear from you. Please share your thoughts in the comments section!
French Toast Facts
According to the Encyclopedia of American Food and Drink, French toast originated in France, where it is known as “amerite” or “pain perdu” (lost bread).
What’s lost bread? Originally, French toast was made from stale bread that would otherwise been thrown away.
The phrase “French toast” first appeared in print in the Encyclopedia of American Food and Drink in 1871.
According to JustFunFacts.com, French toast is a dish made of sliced bread soaked in eggs and milk, then fried (usually in unsalted butter).
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.