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READY IN 20 mins

Ultimate French Toast

Read Reviews (95)

"This is a good, old-fashioned way of making delicious French toast. To add a little pizzazz to it, sprinkle on some cinnamon after dipping the bread into the batter. Serve hot with butter and maple syrup." — Sevanna

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Original recipe makes 4 servings Change Servings

4 eggs
2 tablespoons milk

1/4 teaspoon ground cinnamon
8 slices bread

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Directions

Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated.
Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

May 23, 2012

I added two tablespoons more milk (I did use lactose-free milk, as my youngest boy has a milk allergy), upped the cinnamon to a half teaspoon and I added a splash of vanilla extract. I chose to use Wonder Texas Toast--what happened is I was able to make five pieces of french toast because the bread was quite a bit thicker than your average white bread. The kids loved it. NO leftovers.

—Sarah Jo

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Most Helpful Critical Review

Oct 14, 2004

It was alright...just pretty standard with nothing special.

—MADFERRET

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113 Ratings

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Sep 27, 2010

This definitely is "good old fashioned french toast" - one of my all time breakfast favorites! I don't know if I'd call this "ultimate" and everyone has their own particular way of making french toast to their liking. I add a little more milk, some white sugar, a tsp. of vanilla and a bit of nutmeg along with the cinnamon to the mixture. And just as the submitter states, serve hot wtih butter and maple syrup (a little dusting of powdered sugar never hurt either) - YUM!

—Jillian

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Dec 06, 2003

Of course this is just a plain old fashioned french toast recipe! Isn't that what's it's all about? With all of the more "gourmet" type french toast recipes on this site, I'm sure there are plenty of novice cooks out there who welcome knowing how to make this basic comforting dish.

—LINDA MCLEAN

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Feb 02, 2004

I love french toast. I adjust the eggs to however many slices of bread I use. Usually use french, italian or white bread. I start out with 2 eggs and a little bit of milk and sprinkle in cinnamon and about 1/4 tsp. of vanilla extract. Then sprinkle additional cinnamon on each side. Sometimes I've even added a touch of orange juice to eggs. Then I fry in oil until crispy. People that have had it say it is the best french toast. Such a good flavor with the vanilla and cinnamon. Try it! Thanks!

—awesome in tummy

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Jun 12, 2004

This was a great french toast recipe. I added a little more cinnamon and some vanilla extract. It was the best french toast I've ever had. I'd definately make this again!

—MASTERCHEFMICHELLE

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Feb 24, 2005

Took advice and added 1 tbsp vanilla, increased the cinnamon...and voila! Absolutely perfect!

—UKJESSI

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Feb 17, 2004

This is a simple, old fashioned recipe that reminds me of when I was a kid...I loved it!

—KATRINA89

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Nutrition

Calories
209 kcal
10%

Carbohydrates
26.2 g
8%

Cholesterol
212 mg
71%

Fat
6.8 g
10%

Fiber
1.3 g
5%

Protein
10.4 g
21%

Sodium
414 mg
17%

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

Nutritional Information

Ultimate French Toast

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 209
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 2g 10 %
Cholesterol 212mg 71 %
Sodium 414mg 17 %
Potassium 129mg 4 %
Total Carbohydrates 26.2g 8 %
Dietary Fiber 1.3g 5 %
Protein 10.4g 21 %
Sugars 2.9g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 14 %
Iron 28 %
Thiamin 15 %
Niacin 34 %
Vitamin B6 7 %
Magnesium 7 %
Folate 44 %

* 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.