Video: How to Make French Toast

I made French toast for breakfast this morning following this recipe and we looooooooooved it. One thing I should point out, make sure the bread slices are not too thick, to accentuate the taste the amazing vanilla flavor.

America, where desert is breakfast.

i make thus at home every Sunday!!!!

ADDING FRUIT SUCH AS BLUBBERIES OR RASPBERRIES TO THE BATTER ADDS GREAT FLAVOR TO THE PANCAKES TOO.

Seems like a great recipe. The comments are also very helpful.

I use French bread. In the egg mixture I add cocoa, cinnamon, nutmeg, and vanilla. When it's all done, top with powdered sugar. Yum, yum.

I'm with ravingfig. That woman's TONE made me want to whack her with a slice of that toast :) My kids are ok with regular french toast but the LOVE the overnight French toast recipe I've been using for years (mainly around the holidays) off the McCormick site. I'm with others on additions- a bit of nutmeg (I can take or leave the cinnamon) a dash of salt and some vanilla et voila! Delish.

To those who asked about cinnamon, there is none in the original French recipe ("pain perdu" or "wasted bread"). Adding cinnamon for a change is great too, but that's the American version of French bread. Using brioche is ludicrous, as apart from not wasting bread, the whole point is to make the daily cheap bread taste like brioche, by adding milk, eggs and butter (and not just "if necessary".) I actually never encountered French toast used as a dessert. French meals are already copious as it is, it would be an horrible way to end a meal. Besides, it's a rather festive dish, used mostly when kids are around. I have seen it used at breakfast, but it's mostly baked as a snack on its own, on Saturdays or Sundays, traditionally for the "goûter" or "4 heures", the 4PM snack. The best of the stale bread of the week goes into French toast, the rest is used for bread pudding, stuffing, ground into breading for fish and cutlets, or for the ducks at the nearest park. ^-^ For the real de

For those who asked about cinnamon, there is none in the original French toast (called "pain perdu" i.e. "wasted bread"), only in the American version of it. But it's nice to bake cinnamon French toast from time to time for a change. Using brioche is ludicrous: besides not wasting bread, the whole purpose is to transform plain cheap bread into a sort of brioche, adding milk, eggs and butter to it. Also, the traditional recipe requires 2 soaks: one of warm sweetened milk, so that the milk can go to the core of the bread slice without being impeded by the egg, then one soak of beaten eggs, also sweetened with sugar. Each soak is done rather quickly, especially the last one, and each is performed on both sides. They are actually not soaks, but rather dips, you do not let the bread rest in the bowl. For the real thing, don't use just stale bread, but dry bread. Cut your baguette or pain in slices while stale, but before it gets too dry or it will crumble. The drier the bread is,

I use day old cranberry foccia bread, and soak it for 20 minutes in the eggs, milk, vanilla, cinnamon, brown sugar and orange zest. fabulous warm on it's own, even better with maple syrup. The protein from the eggs make it a good start for the day and it freezes well to microwave in about a minute on a busy day.