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French Toast

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French toast has always been a weekend breakfast for me – until I had the great idea of making it ahead of time and then reheating it in the sandwich press at work!  Possible toppings are numerous, so be creative.  Some suggestions can be found at the bottom of the recipe.  Please feel free to add your favourites in the comments section.

French Toast

Course Breakfast
Servings 4 slices


  • 4 slices bread mine is whole meal or multi-grain
  • 2 large eggs
  • 1/4 cup reduced fat milk
  • Vegetable oil for frying


  • Crack eggs into a shallow dish (it needs to be big enough to dip the bread into) and whisk
  • Cut bread in half on the diagonal
  • Heat oil in large frying pan on medium-high heat
  • Dip a half slice of bread into the egg mixture until coated
  • Put in frying pan and repeat until the pan is full; turn heat down to medium
  • Cook until browned and then flip over
  • When browned on the other side, remove from the pan
  • Repeat steps 4 to 7 until all the bread is cooked


  1. Want more?  Just add 1 egg and 1/8 cup milk for every 2 slices of bread

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Serving Suggestions

1. If you’re eating right away, keep warm under a clean tea towel.

2. Some toppings you can try include:

  • Berries and honey: 60g of frozen berries heated in a small saucepan until warmed and then spooned over toast and drizzle with honey
  • Cinnamon and sugar: in a small bowl, mix together 1 tsp ground cinnamon and 2 tsp granulated sugar and sprinkle over toast – even squeeze some lemon juice on top

[Last updated: August 18, 2013]

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