My mom taught me to make french toast when I was very young and though she always followed recipes, this is one that she did not pull a book out for. As I looked at other recipes online, I noticed we use more egg than other recipes but I feel this is where so much of the nutrition is found. It took a couple batches to figure out how to turn my “eyeing it” into measurements but I am so happy with these results…
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- 1 cup milk (whatever kind you drink)
- 6 large eggs
- 2 teaspoons honey
- ¼ tsp salt
- 1 to 2 tsp cinnamon, optional to taste (see notes below)
- 8 to 9 slices whole wheat bread
- coconut oil (or butter), as needed to cook the toast
- Prep time: 5 minutes
- Cook time: 15 minutes or less
- Servings: 4
- Difficulty: easy
In a medium size mixing bowl, whisk together milk, eggs, honey, salt, and cinnamon. You can do this the night before to make the morning prep even easier. When you are ready to cook the french toast, pour this mixture into a wide shallow bowl or pie pan. (Sometimes I will carefully whisk it all together with a fork right in the wide shallow bowl, but it can get a little messy)
Dip a slice of bread into mixture, allowing custard to soak in for a few seconds. Over medium-low heat (I start just below medium and adjust as needed if my toast starts getting to dark to fast), melt a small amount of coconut oil (or pat of butter) on a griddle pan or any other saute pan big enough to accommodate the size of your bread. Place dipped bread into the pan and cook until golden brown, about 2 to 4 minutes per side. The french toast is then ready to serve.
If you prefer a firmer center, you can put the slices into the oven (preheated to 375 degrees F) for up to 5 minutes to set OR you could put a cookie sheet in a warm 325 degree F oven and simply store your slices there as you continue to make the others. This will also cook the centers a little firmer as well as keep them nice and warm. In my house, they get placed directly on the little plates and taken away because as soon as my boys smell the first one cooking, they are lining up!
You can serve the french toast with desired topping such as pure maple syrup, fruit syrup, or whipped cream and fresh fruit. My boys prefer to dip their french toast so that it doesn't get soggy. I just cut them into strips and serve them with a side of syrup.
Now I know you might be thinking – NO WAY is this a week day breakfast! Well it can easily turn in to one by making a double batch or more and freezing the extras. Then you can easily pop a frozen slice or two in to the microwave for 30 seconds then flip and put it in for another 15 to 30 seconds. OR, you can simply pop the frozen slices into the toaster - this is my boys' favorite way to heat them up.
*Make it fun for holidays, birthdays, or everyday celebrations by cutting your french toast with a cookie cutter. I do this after it has been cooked and then cut up the leftover outsides for bite sized pieces (which mommy often eats).