Reviewed: Mar. 28, 2009

Great Basic French Toast Recipe. I add vanilla butter nut, cinnamon, pumpkin spice, vanilla extract, and orange zest to my batter. AND since I often use sandwich bread, the trick is to "DUNK" the bread, not soak it in the batter, this way it doesn't get soggy.

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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

I made this for my family and it was completely awesome...I substituted cinnamon instead of nutmeg...ended up using 2 tsp of cinnamon total. It turned out perfect!

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janellesmiles

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

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Reviewed: Mar. 20, 2009

Very good recipe! I've made it twice and my family loves it. Definitely a delicious breakfast keeper.

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CelticTiger

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Reviewed: Mar. 8, 2009

Excellent recipe! Use 1 day old bread. Add more cinnamon halfway through the process. Top off finished toast with a little powdered sugar.

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DFoster

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Reviewed: Mar. 8, 2009

Really good stuff here. Little soggy for the first time but still good. One hint would be - Dont dip all your bread if they wont all fit in your skillet. Like I said this was my first time making this.

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Kenny Da Kajun

Cooking Level: Intermediate

Home Town: Opelousas, Louisiana, USA

Living In: Silsbee, Texas, USA

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Reviewed: Mar. 2, 2009

Yum! I made this recipe as stated, including the optional cinnamon, vanilla, and nutmeg. Thanks for a great basic French toast recipe!

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 1, 2009

Delicious! I used half the amount of milk, the cinnamon recommended, just a pinch of the nutmeg, and vanilla. I will make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Mar. 1, 2009

Excellent basic recipe. Thanks! I used Pep Farm thick sourdough bread and it was perfect!!!

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Cookiemommie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Feb. 26, 2009

When I was a kid my dad used to make french toast every once in a while and I loved it. This recipe is a notch better in that it didn't turn out "dry" like dad's did (Sorry Dad). Quick and easy!

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McDelT

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Reviewed: Feb. 25, 2009

Great french toast. I used the thick Texas Toast bread and added some sugar. Served it with bacon and scrambled eggs. This was a great breakfast for dinner!

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chicklet

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

very easy and very tasty. kids and hubby loved it. followed the recipe exactly.

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BBWEBSTAR

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

Absolutely delicious - especially when made using homemade bread!

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Pauline

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

i made this for breakfast in bed for valentines day.....and it was very very good! i used french bread and it tasted so good! everytime we make french toast, i will definately be using this recipe!

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baker lover: Kelly

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 15, 2009

Great taste. I found that briefly dunking rather than soaking the bread and then covering the pan with a lid during cooking solved my soggy french toast problem. Thanks!

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Jasperbell

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Feb. 15, 2009

Simple and delicious!!

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TONNIE456

Cooking Level: Intermediate

Home Town: North Robinson, Ohio, USA

Living In: Mansfield, Ohio, USA

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Reviewed: Feb. 11, 2009

I literally JUST finished eating some French Toast made with this recipe! And it was delicious! I enjoyed them (whispers) even more than my Grandmother's! Excellent recipe!

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Bluraven

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Reviewed: Feb. 10, 2009

I made these this morning and they were excellent. I changed nothing. I used some homemade bread I had made yesterday. The bread recipe is the Amish White Bread recipe from this site. YUM! YUM! I hate french toast too! I think these would be great with some chopped sugared pecans on top. I'll try that next time!

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azmom

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Reviewed: Feb. 1, 2009

This was pretty good. I think I let too much of the liquid mixture soak into the bread because no matter how long I cooked them, they were still soggy inside. Maybe too much milk??

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jan. 28, 2009

We thought this was an excellent basic recipe! Making it the second time around we tweeked it to our liking. We used 1/3 cup of milk and 1/3 cup of half and half and 1/8 teaspoon of nutmeg. We did use Texas Sliced bread but didn't soak the tar out of them. We were able to get 9 slices out of the mixture. We did as recommended, put a lid on the pan while they were cooking and used butter to coat the bottom of the pan. We topped with Maple Walnut syrup and powdered sugar. UMMMMM

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Anderswin

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Wylie, Texas, USA

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Reviewed: Jan. 27, 2009

My husband who is NOT a CHEF made these perfectly! The directions and amounts were spot on! Tastes GREAT! We used potato bread. Moist, flavorful, not too filling- just right, and all around perfect.

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