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Basic French Toast

Basic French ToastRecipe courtesy of the American Egg Board.

Recipe Ingredients:

8 large eggs
1/3 cup milk
1/4 teaspoon ground nutmeg (optional)
8 slices day-old bread

Optional Toppings: Fresh fruit, applesauce, preserves, syrup or powdered sugar

Cooking Directions:

  1. Beat eggs, milk and nutmeg in shallow dish until blended. Soak 1 bread slice at a time in egg mixture, turning once, letting stand about 1 minute per side.
  2. Heat lightly greased large nonstick skillet over high heat until hot.
  3. Place as many bread slices in hot pan as will fit in single layer. Immediately reduce heat to medium. Cook until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. Repeat to cook remaining bread. Serve immediately.
  4. Serve with desired toppings.

Makes 4 servings.

Tips:

  • For variety, flavor the egg "batter" with an extract, freshly grated citrus peel, fruit juice, cider or liqueur.
  • Any bread you like will work - French, Italian, raisin, cinnamon-raisin, wholegrain or multi-grain. Bread that has become a little dry (day-old) is recommended.
  • If bread is very fresh, spread in single layer on a clean towel or baking sheets; let stand, uncovered, 1 to 2 hours, turning once, before using.

Oven Method: Place soaked bread in single layer on well-greased baking sheet. Bake in preheated 500°F (260°C) oven 6 minutes. Turn slices; spread with butter, if desired. Continue baking until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. Serve or freeze for later use (Toaster French Toast).

To Freeze French Toast: Cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to 2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F (190°C) oven for 8 to 10 minutes.

Nutritional Information Per Serving (1/4 of recipe): Calories: 286; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 425mg; Total Carbs: 27g; Fiber: 1g; Protein: 17g; Sodium: 489mg.

Recipe and photograph courtesy of the American Egg Board.