Classic French Toast

Why does “eggs and toast” sound like dinner, but – even though it has the same ingredients – “French toast” doesn’t? We’re hoping to change that! Try using different kinds of bread but be sure the bread is at least one day old; if it’s too fresh, it won’t absorb the egg mixture.

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Hands-on time: 30   |    Total time: 30   |    Makes: 6 Servings


Large mixing bowl
Measuring cup
Measuring spoons
Fork, for mixing
Large skillet
Pot holders


2 large eggs
3⁄4 cup milk
1⁄4 teaspoon vanilla extract
1⁄8 teaspoon ground cinnamon
2 tablespoon vegetable oil or unsalted butter
6 slices day-old whole-wheat, oatmeal, or cinnamon-raisin bread
maple syrup


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Crack the eggs into the bowl.
  2. Add the milk, vanilla extract, and cinnamon and beat with the fork until combined.
  3. Put the skillet on the stove, add the oil or butter, and turn the heat to medium.
  4. Dip the bread, one slice at a time, into the egg mixture, coating both sides of each slice. If there is too much egg mixture on the bread, let it drip back into the bowl.
  5. When the skillet is hot, carefully add 2 slices of the egg-coated bread, and cook until golden brown on both sides, about 3 minutes.
  6. Repeat with the remaining bread. Serve right away drizzled with maple syrup.


For a savory version, skip the vanilla, cinnamon, and maple syrup, and serve the French toast with salt, pepper, and a drizzle of olive oil. You can also try adding herbs and/or grated Parmesan to the egg mixture!