Hey PBJ’s — I’m back with another simple, delicious breakfast recipe you’ll love. Today I’m sharing a slightly adapted version of my Grandma Gwendolyn’s French toast. It’s quick, classic, and perfect for mornings when you want comforting, old-school flavor.
I realized I hadn’t posted a waffle, pancake, or French toast recipe yet, so this one was overdue. Pancakes, waffles, and French toast are breakfast staples in the U.S., and I’m starting with French toast because it’s my favorite and the one I make best.
Why this recipe works
- Easy to prepare: The method is straightforward: whisk an egg mixture, coat the bread, and pan-fry. Anyone comfortable in the kitchen can do it.
- Fast: From start to finish it takes under 30 minutes. Once the egg wash is ready, each slice takes only a few minutes per side.
- Kid-approved: Kids love the sweet, comforting taste, and it’s a great recipe to make together—dipping the bread is fun for little hands.
- Versatile: Serve it with eggs, bacon, sausage, fruit, or enjoy it as a sweeter brunch option with syrup and whipped cream.
- Reliable results: Use thick bread like brioche so the slices hold up to the egg wash without becoming soggy.
Grandma Gwen’s French Toast
Some of my earliest kitchen memories are of my grandma Gwen making breakfast on Saturday mornings. She lived a short drive from our house and often watched us when my mom worked. Those weekends always meant a big, warm breakfast—her French toast was legendary in our family.
She and my Nana Alice Mae were known for their cooking, and their style deeply influenced how I cook today. I remember watching Grandma Gwen whisk eggs, milk, spices, and vanilla with vigorous, practiced strokes—and letting me dip the bread, which usually turned into a happy mess. Seeing plain white bread transform into golden, marbled French toast felt almost magical. I still make it the same way when I want that nostalgic flavor. RIP Grandma Gwen.
You only need a handful of ingredients, and the result pairs beautifully with almost any breakfast plate—making it a perfect side or starring dish.
Childhood memories: boxed French toast sticks
Growing up, boxed French toast sticks were a pantry staple. My mom would buy the budget brands from local grocery stores in the neighborhood. They weren’t homemade, but with a good syrup they tasted pretty close. Those boxed versions taught me two things: that convenient breakfasts can be comforting, and that homemade always tastes better.
Ingredients you’ll need
- Bread: 8 thick slices (brioche, challah, or thick-sliced sandwich bread work best)
- Milk: 1/2 cup whole milk (for richness; you can substitute half-and-half or a non-dairy milk if desired)
- Eggs: 4 large eggs
- Vanilla: 2 teaspoons vanilla extract
- Butter: 4 tablespoons unsalted butter for the skillet
- Spices: 1 teaspoon sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt
How to make French toast
- Crack the eggs into a medium mixing bowl.
- Add the milk, sugar, cinnamon, nutmeg, salt, and vanilla. Whisk until well combined.
- Quickly dip each slice of bread into the egg wash, coating both sides. Let excess drip off before frying. Stir the mixture before each batch so the spices remain evenly distributed.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
- When the butter is melted and sizzling, add 3–4 slices (depending on skillet size) and cook 4–5 minutes per side, or until golden brown.
- Repeat with remaining butter and coated bread.
- Transfer finished slices to a cooling rack so air circulates and prevents sogginess.
Tips for best results
- Mix thoroughly: Stir the egg wash well before dipping so spices are evenly distributed.
- Don’t soak thin bread: Thin slices will fall apart if left in the mixture too long—dip quickly.
- Cook at moderate heat: Medium-high heat gives a crisp exterior without drying the interior. Too low and it won’t brown; too high and it can burn before cooking through.
- Use two spatulas: Flipping with two spatulas reduces the chance of tearing and keeps things tidy.
- Rest on a rack: Placing finished slices on a rack keeps the bottom crisp and prevents steam from making them soggy.
Variations
- French toast sticks: Cut the bread into sticks before dipping, then fry the same way for a kid-friendly version.
- Richer custard: Swap milk for half-and-half or add a splash of cream for a more custardy texture.
- Non-dairy option: Use almond milk or another plant milk for a dairy-free version—flavors will vary slightly.
- Lower-fat: 1% or 2% milk works fine if you prefer less fat; flavor differences are subtle.
What to serve with French toast
- Bacon: The salty crunch of bacon pairs beautifully with sweet syrup and buttered toast.
- Sausage links: Maple or pork breakfast sausages are classic companions.
- Eggs: Scrambled, fried, or poached eggs round out a hearty breakfast plate.
Good toppings for French toast
- Syrup and butter: The classic topping—start here and customize from there.
- Powdered sugar: A light dusting adds a pretty, sweet finish.
- Fresh fruit and whipped cream: Strawberries, bananas, or berries with a dollop of whipped cream make it feel like dessert.
- Other ideas: Caramel sauce, chocolate, nuts, jam, or honey—mix and match to suit your taste.
Storage and reheating
- Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: After coating (but before cooking), you can freeze slices on a tray, then transfer to a freezer bag for later. Cook from frozen, adding a minute or two per side if needed.
- Reheating: Reheat gently in a skillet over medium heat or in a toaster oven to restore crispness. Avoid microwaving if you want to keep the exterior crisp.
Frequently asked questions
- How long does French toast last? Stored in the refrigerator, cooked French toast keeps well for 2–3 days; freeze uncooked-coated slices for longer storage.
- How do I double the recipe? Simply double all ingredients and cook in batches—the method stays the same.
Equipment
- Mixing bowl: A medium bowl to whisk the eggs and milk.
- Whisk or fork: To combine the egg wash evenly.
- Large skillet or griddle: A roomy pan helps you cook several slices at once.
- Spatulas: Two spatulas make flipping easier and safer.
- Cooling rack: Keeps finished slices crisp while you finish the batch.
If you try this recipe and enjoy it, please leave a comment to let me know how it turned out. I love hearing when people make family recipes at home. Follow Philly Jay Cooking on social channels like Facebook, Pinterest, Twitter, Instagram, and YouTube for more recipes and videos.
Enjoy — later!
PBJ~