Learn how to make the best damn French Toast right at home with this easy recipe. We’ll use the perfect mixture of eggs and milk, some vanilla extract, and a little butter on the pan. And don’t worry about getting any special kind of bread. You probably already have a loaf of your favorite bread in the kitchen right now. Let’s go ahead and use that!
What’s the best amount of ingredients for perfect French Toast?
I’ve found that the very best ratio of eggs/milk is 4 eggs for 1 cup of milk. This gives you excellent, rich and delicious french toast and works excellent with most types of bread. Personally, I love using good old classic white bread for French Toast. I’ve always got it on hand and it’s perfect to make a whole stack so that everyone can dig right in.
The secret ingredient for the best damn French Toast is…
Vanilla extract. And for this recipe, we’ll also use add 2 teaspoons of vanilla extract. Vanilla extract gives French Toast that special taste, that flavor that you know and love. It turns the egg and milk mixture into a delicious, almost custard like taste which toasts up so good with the bread. So remember… 4 eggs, 1 cup of milk and 2 teaspoons of vanilla extract is your perfect recipe for making amazing French Toast at home.
Don’t forget the extras! Here’s the best way to serve French Toast
Lastly, French Toast is extra delicious if you use real maple syrup and powdered sugar. After you plate the toast, first add a pat of butter or margarine, followed by the syrup, and finally some powdered sugar. A great idea for adding the powdered sugar is to place some in a salt shaker. This was you can just add a few dashes to sprinkle nicely on top. A flour sifter also works well for powdered sugar.
- 4 eggs
- 1 cup milk
- 6-8 slices bread
- 2 teaspoons vanilla extract
- 1 tbs butter
- Whisk milk, eggs and vanilla extract in a large bowl.
- Place griddle or pan over medium heat and melt butter in pan.
- Dip bread slices in egg mixture for about about 5 seconds each. Make sure both sides are well coated.
- Now carefully place the bread in the pan and cook until golden brown on both sides. Approximately 2 minutes per side.
During the holiday season I use 1/2 eggnog
and 1/2 milk and 1/2 tsp of nutmeg
Delicious!!
I have always used vanilla but much less. I’m anxious to try your recipe!
I hope you like it, Stephanie. I love the extra richness and flavor of the vanilla. That’s why I go a little heavy on it. 🙂
This sounds very much like how I make my French toast, but if you’re going to use real maple syrup, (I do), please, no margarine. Real butter just adds so much!
This is almost exactly how I’ve been making my French toast for years. The only thing I do different is a dash or two of cinnamon. And YES YES YES to the REAL maple syrup! 🙌
Ooh I love a little cinnamon sprinkled in too!
This sounds good! The best French toast I’ve made is substituting liquid flavored coffee creamer for the milk. There are numerous flavors and talk about delicious! My grandkids beg for it. The latest flavor I chose was vanilla caramel.
Hi Kathy… that’s a really great idea with the coffee creamer! My favorite is French Vanilla, I bet that would be awesome. Thanks!
What about dinner and nutmeg?I also use a splash of vanilla extract.My French toast turns out so yummy, too!