French Toast

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French Toast

Vanilla extract and cinnamon bring a richness of flavor when making French toast . Pick your favorite bread and get to cooking!

Total: 15 minutes
Prep: 10 minutes
Servings: 4


  • 8 large EGGS
  • 1/3 cup milk
  • 1/4 tsp. ground nutmeg, OPTIONAL
  • 8 slices day-old bread


  • BEAT eggs, milk and nutmeg in shallow dish until blended. SOAK one bread slice at a time in egg mixture, turning once, letting stand about 1 minute per side.
  • HEAT lightly greased large nonstick skillet over high heat until hot.
  • 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.


  • Faster and easier than pancakes, this breakfast favorite can be jazzed up by adding extract, grated citrus peel, fruit juice or liqueur to the batter or by using a different style of bread.
  • Any bread you like will work – French, Italian, raisin, cinnamon-raisin, whole-grain or multi-grain. Bread that has become a little dry (day-old) is recommended.
  • If bread is very fresh, before using, spread in single layer on a clean towel or baking sheets; let stand, uncovered, 1 to 2 hours, turning once.
  • Oven method: Place soaked bread in single layer on well-greased baking sheet. Bake in preheated 500°F 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.
  • 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 oven for 8 to 10 minutes.

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