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Restaurant Style French Toast

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Restaurant Style French Toast

Kelly
The Cook
4 Servings
10 Ingredients
13 Comments

My Dad always said the key to good french toast is the bread and to let it sit and soak it all up. That's exactly what this recipe does! I hope that it pleases your taste buds as much as it does ours. Plus it's especially delicious topped with all of those fresh fruits and berries reaching their peak!!

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4 Servings
10 Ingredients
13 Comments

Ingredients

  • ⅓ cups Flour, White Whole Wheat
  • ¼ cups Maple Syrup
  • ¼ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • 1 cup Milk
  • 4 individual Egg
  • ½ teaspoons Vanilla Extract
  • 2 individual slice French Bread, Whole Wheat
  • 2 tablespoons Butter

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine flour, salt, cinnamon and nutmeg in a bowl.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine flour, salt, cinnamon and nutmeg in a bowl.
  2. Add milk, egg, maple syrup and vanilla and whisk together until all flour clumps are gone
  3. Pour milk mixture over bread slices and cover with plastic wrap.
  4. Lay flat in refrigerator and let soak at least 8 hours.
  5. Melt butter in skillet over high heat, and cook slices for two minutes on one side and one minute on the other.

Categories

traditional, vegetarian, fall, winter, spring, summer, real-food, nut-free, kosher, fish-free, shellfish-free

Categories

traditional, vegetarian, fall, winter, spring, summer, real-food, nut-free, kosher, fish-free, shellfish-free

13 Comments

Join the discussion

  2. I love your recipies and cannot wait to make some of them however I am confused on your measurements. What is 0.33 cups equivelent to? or 0.25 teaspoons?

    1. If you dial into the recipe cards for a month it will give you these equivalents. And this is a good reminder that we meant to include those in recipes, I’ll look into it again. .33 is 1/3 and .25 is 1/4.

  3. I made these the other day and they were delicious!! I didn’t even need syrup because they were perfectly sweet. Thanks for the recipe!

  4. Hi , loved the French toast, but I am finding the measurements very hard to convert even with your given conversion chart. Some numbers are not there. Is it possible to just give the measurements in cups, teaspoons etc. Has anyone sent in all the conversions for each recipe?
    Thanks
    Rikki

    1. Rikki – I’m happy you liked the french toast! Unfortunately with the new recipe cards and the way we have the excel sheets formatted this is the easiest way for the time being to truly make the menus 100% customizable for households of all sizes.

  5. This is the best french toast coating! I actually used this recipe but made french toast sticks instead, using Texas Toast bread (extra thick slices) and baking them for half an hour at 350. The sticks came out crisp and with just the right amount of sweetness!

  6. My husband loves to make french toast and his trick is to put the bread out on the counter the night before to make it a bit hard, before soaking it.

  7. Doesn’t say to add the butter in the directions. Should I have added it to the mixture or is it for coating the skillet??

  8. I’m confused. You have 2 slices french bread in the ingredients for 4 servings and in the directions you have bread cubes? Thanks.

    1. The directions should read bread slices. Thank you for bringing this to our attention. The recipe will be updated shortly. Enjoy!