Back in the 7th grade, Declan had a home economics class where he learned life-long and valuable lessons such as sewing, crocheting, and ironing. And he still remembers all of it to this very day!
Just kidding, all he remembers is this French toast recipe…but he is not sure if he is doing it right. It’s okay though it still tastes delicious! If a 7th grader can make this, certainly a college kid can!
Anyway, we figured we would share another easy breakfast recipe with you all. If you want, check out these other delicious variations of French toast by one of our favorite bloggers, Chez Sasha, here, here, and here.
Warning: stick to the serving size and don’t try to eat 6 slices like Declan did, you’ll end up in a food-coma.
Really simple, yet really effective.
- Servings – 2 slices
- Prep time – 5 minutes
- Cook time – 8 minutes
- 2 slices of Texas Toast (or any kind of bread really)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 3 dashes of cinnamon
1. Crack your eggs into a baking dish or plate and add in the vanilla, milk, and cinnamon. Declan usually just measures the milk with the cap, 1 cap = 1 tablespoon.
2. Whisk everything together (just use a fork, no whisk is necessary).
3. Preheat your pan or griddle (375°F for a griddle or medium-high heat for a pan).
4. Doing one slice at a time, dip both sides of the toast into the egg mixture. Make sure both sides are evenly coated.
5. Spray your pan with a non-stick spray or melt about 1/2 tablespoon of butter like we did.
6. Lay your toast down on the pan or griddle and cook both sides for 3 to 4 minutes or until golden brown.
7. Serve with powdered sugar or maple syrup and enjoy!