Dad’s Classic French Toast

A Golden, Buttery Breakfast Tradition Passed Down with Love 

Some of my sweetest childhood memories happened on Saturday mornings. While cartoons played in the background, my dad would stand at the stove making French toast for us. The smell of cinnamon and vanilla would fill the kitchen, and we knew it was going to be a good day.

This simple recipe became more than just breakfast — it became a tradition. My dad later shared it with my own children, making it one of those special recipes that stretches across generations.

Made with pantry staples and just a few minutes at the stove, this French toast turns ordinary bread into something warm, golden, and comforting. It’s soft on the inside, lightly crisp on the outside, and perfect with syrup, powdered sugar, or a sprinkle of cinnamon sugar.

Sometimes the simplest recipes hold the warmest memories.

Ingredients: 

2 eggs
1/2  tsp. cinnamon
1 1/2 c.milk
1 Tbs. sugar 
1/4 teaspoon salt
1 tsp. vanilla extract
10 to 12 slices bread

Directions:

Heat a skillet or griddle over medium heat. Lightly butter the bottom to prevent sticking.

In a shallow dish or a baking pie pan, beat the eggs until frothy. Add the cinnamon and beat well — this helps prevent the cinnamon from floating on top.

Whisk in the milk, sugar, salt, and vanilla extract until fully combined.

Dip each slice of bread into the egg mixture, turning to coat both sides evenly. Let any excess drip off.

Place the coated bread onto the hot skillet.

Cook for 2–3 minutes per side, or until golden brown and cooked through.

Remove to a plate and serve warm with syrup, powdered sugar, cinnamon sugar, or fresh fruit.

Serve and enjoy!

Tips for the Best French Toast:

Use slightly stale bread – Day-old bread absorbs the custard better without becoming soggy.

Thicker slices work best – Texas toast or homemade bread makes extra fluffy French toast.

Don’t rush the heat – Medium heat allows the inside to cook without burning the outside.

Keep warm in the oven – Place cooked slices on a baking sheet in a 200°F oven while you finish the batch.

What if I have leftover batter?
If you have extra egg mixture after dipping your bread, simply cook it in the skillet like scrambled eggs. It makes a lightly sweet, custard-style scrambled egg that tastes delicious alongside the French toast. You can also dip a few extra slices of bread and freeze the cooked French toast for later. Or, if you have any batter left you can put it in the fridge and use it the next day.
 

Variations & Substitutions:

• Add a pinch of nutmeg for deeper flavor.
• Use half-and-half instead of milk for richer French toast.
• Try brioche or challah for an extra indulgent version.

Serving Suggestions:

This recipe pairs beautifully with:

• Homemade sausage or bacon
• Fresh berries or sliced bananas
• Scrambled eggs
• A glass of cold milk or hot coffee 

Frequently Asked Questions:

Can I make this ahead of time?
French toast is best fresh, but you can refrigerate leftovers and reheat in a skillet or oven.

Can I freeze French toast?
Yes! Cool completely, then freeze in a single layer. Reheat in the toaster or oven.

Why is my French toast soggy?
The pan may not be hot enough, or the bread may have soaked too long. Medium heat works best.