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READY IN 35 mins

French Toast II

Read Reviews (323)

"A simple French toast recipe that anyone can make. Use your favorite type of bread and serve with your favorite syrup." — Robert Johnson

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Original recipe makes 12 slices Change Servings

4 eggs
3/4 cup milk
3 tablespoons brown sugar

1 teaspoon ground nutmeg
12 slices white bread
1 tablespoon ground cinnamon

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Directions

In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
Soak bread slices in the egg mixture until saturated.
Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

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My husband, who has very little cooking experience, wanted to make french toast for us and so I looked up this recipe for him. This turned out so well that it is now our very favorite recipe for french toast...and I have tried dozens of different recipes for french toast. :)

—KIMBERLYSAVAGE30

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Most Helpful Critical Review

Jan 27, 2005

I WAS NOT THRILLED WITH THIS AT ALL. SOAKING THE BREAD TILL IT WAS SATURATED MADE THE BREAD WAY TOO SOGGY. MY FIRST BATCH WAS RUINED. ON THE SECOND BATCH I QUICKLY DIPPED THE BREAD IN THE EGG MIXTURE AND THAT WORKED BETTER. IM ONLY GIVING THIS THREE STARS BECAUSE MY HUSBAND SAID IT WAS OKAY.

—TINKERBELL926

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431 Ratings

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Sep 11, 2004

This was a good recipe. I used Texas toast instead also I cut out the nutmeg plus used some vanilla. We enjoyed it

—SONIA30

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Sep 08, 2004

I loved this recipe. I did modify it instead of milk I used heavy cream, and for the bread I used Pepperidge farms french vanilla bread! Yummy! Be sure not to let your bread too long, I usually just coat one side, then the other and onto the hot skillet! Yummy

—ADORSEY5698

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Jan 06, 2005

I really enjoyed this French Toast. I was only making 2 slices for me, and when I reduced the servings to 2 it said to use 2/3 eggs, but I was having problems with that so I just used 1 egg. And because of several reviews I cut the nutmeg portion about in half. You could still taste it, but it tasted good. I dipped this in maple syrup and cinnamin. It was great.

—CANDYCORN1

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Oct 08, 2005

Made this for oldest son this morning. This is the kid that inhales food like he has never eaten. He had about 4 bites total out of 2 slices and wouldn't eat any more :-( He didn't like the nutmeg taste and thought it was too soggy. When his brother came down for breakfast and saw his brother's plate he refused to even try it. Thanks anyway.

—Butterfly Flutterby

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Aug 20, 2005

Pretty good. I sprinkled brown sugar on top because I didn't have any syrup. It provided just the right amount of sweetness.

—VUCN

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Jun 19, 2005

i was skeptical when i first pulled these out of the pan but actually very tasty. my family loved them with some real maple syrup for father's day. i liked the added sugar which just lightly sweetened the toast. i left out the nutmeg because i thought it might be to much of a pungent flavor.

—BEAUANDLILYSMOM

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Nutrition

Calories
341 kcal
17%

Carbohydrates
52.2 g
17%

Cholesterol
215 mg
72%

Fat
8.6 g
13%

Fiber
2.9 g
11%

Protein
13.7 g
27%

Sodium
603 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

French Toast II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 341
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 2.9g 14 %
Cholesterol 215mg 72 %
Sodium 603mg 24 %
Potassium 234mg 7 %
Total Carbohydrates 52.2g 17 %
Dietary Fiber 2.9g 11 %
Protein 13.7g 27 %
Sugars 15.9g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 28 %
Iron 40 %
Thiamin 23 %
Niacin 48 %
Vitamin B6 10 %
Magnesium 11 %
Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.