How to Make French Toast with a Simple French Toast Recipe

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French toast is a simple recipe that doesn’t require a lot of ingredients. It is fairly easy to put together in a pinch, and it taste great, too.

Here is a very simple, yet delicious recipe for french toast. You can use just about any kind of  bread. Use Italian bread for a great taste or whole wheat bread for a healthier version. If possible, buy a loaf and slice it yourself so you can cut nice thick slices.

When you learn how to make french toast, you’ll soon find out how easy it really is. It’s also great because most people always have the ingredients on hand. They are quick to whip up.

Ingredients:

  • 8 slices of bread
  • 3 eggs
  • 3/4 to 1 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1 to 2 tablespoons butter

Combining the French Toast Batter

First, whisk the eggs gently in a shallow bowl, gradually pouring in the milk. If you use whole milk, you will need closer to a cup. If you use 2% or skim milk, you can probably use a little less. For extra tasty french toast, substitute half-and-half for the milk. Add the rest of the ingredients and whisk thoroughly.

Prepare a Griddle

Heat a griddle or pan to medium high heat. A griddle will work best because there are no sides or lips on the edges to get in the way of flipping over the french toast. Just before you’re ready to put your french toast on the griddle, add a tablespoon or so of butter and evenly coat the griddle. Push it around with your spatula to coat.

Cooking the French Toast

When the mixture is ready, dip a slice of bread in and soak each side. Let it sit in the mixture for 10 to 20 seconds before flipping and removing from the bowl so that it gets fully soaked. Put the toast on the pan. Finish until all the toast is dipped and cooking.

If the mixture starts to lose cinnamon as you go and some bread doesn’t have any when it reaches the griddle, sprinkle a little more on top of the bread.

Let each piece of bread cook for about 2 to 4 minutes on each side. It should be nicely browned. Transfer the french toast to a plate and keep it covered while you cook the rest so it all stays warm.

If you find the inside of the french toast is gooey or not cooked all the way, put the french toast on a cookie sheet in the oven at 350 degrees for about 3 to 5 minutes. This should finish cooking the inside.

Serving your French Toast

French toast tastes great with any of the following toppings:

  • Butter and maple syrup
  • Powdered sugar
  • Whipped cream
  • Ice cream
  • Sliced fruit
  • Nuts

Pumpkin Pancakes Recipe

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Pumpkin pie is my favorite Thanksgiving dessert, and pumpkin pancakes from scratch are one of my favorite kinds of pancakes (along with quite a few others). They remind me of the holidays and get me in the mood for Fall.

Pumpkin pancakes are moist, fluffy, and very flavorful. As long as you don’t thin out the batter with milk, you’ll end up with lots of pumpkin flavor which is critical for full force flavor. This recipe is full of all sorts of spices that add all the flavor you would want to such a festive pancake. They are easy to make and very fun to dress up. You’ll find yourself making them all year round because you just can’t resist.

Serve them only with real maple syrup, not the fake stuff. Chopped walnuts or pecans taste great on top, and so does a dollop of whipped cream sprinkled with grated nutmeg. Think about what tastes amazing with your pumpkin pie and it will probably taste great with these as well.

Ingredients

2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg, lightly beaten
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla

Directions

In a large bowl, sift together the flour, brown sugar (as well as you can), baking powder, allspice, cinnamon, nutmeg, ginger and salt. Stir it with a spoon so that the spices are evenly dispersed throughout the mixture.

In a separate bowl, mix the milk, pumpkin puree, egg, vegetable oil, vinegar and vanilla with a whisk until it’s thoroughly combined. Pour the wet ingredients into the first bowl of dry ingredients and stir sparingly.

The batter should be fairly well mixed with a few lumps expected. It will be a thicker pancake batter than normal pancakes. That is what you want. Let it rest in the refrigerator for about 15 to 30 minutes.

Heat a griddle to medium high heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the pan. The pancakes should be spaced about 1 or 2 inches apart. If they don’t spread much, use a ladle to spread out the batter a little more.

Let them cook on the pan until tiny bubbles form across the surface. This should take about 1 or 2 minutes. Flip them over and cook them for about another minute or 2 until they are golden brown.

Serve the pancakes warm with your favorite Fall topping.

Low Carb Pancakes Recipe

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It’s hard to come up with a low carb pancake recipe that isn’t too eggy or dense. I found this recipe and I think it’s the best as far as being low carb, tasting good and having good texture. It’s not too eggy and there is no flour. Plus, it’s packed with protein and has lots of fiber. It’s not like other low carb recipes that are made up mostly of fat.

Next to being low carb, the second best thing about this recipe is that it’s so easy. I would say the part I hate most is having to clean the blender, but it’s no big deal. Other than that, it can be thrown together without having to wait for it to rest or having to mix it ever so gently. It’s nearly foolproof if you can manage to keep from burning them.

Another thing I especially like about this recipe is that it includes normal foods that I have on hand. This is not to say that almond flour and buckwheat flour aren’t normal foods. They are normal in the sense that they are real food and not 80% chemicals. By normal I mean foods that I am familiar with and might actually buy on a regular shopping trip.

That being said, the ingredients do stray a little from the ingredients normally found in pancakes, but this does not detract from the deliciousness of them.  You’ll be surprised at how similar they are to regular pancakes as far as taste and texture. Give this low carb pancake recipe a try and drizzle with sugar-free syrup or top with fruit.

Ingredients

1/2 cup instant oats
1/2 cup cottage cheese
1 teaspoon vanilla
2 eggs

Directions

Measure out every ingredient and pour it into the blender. Feel free to add any other kind of flavorings you like such as maple flavoring, cinnamon, nutmeg, etc. You can also sweeten up the pancakes a little with the sugar substitute of your choice.

Blend the ingredients until the mixture is smooth and resembles pancake batter. Heat your griddle to medium high and lightly grease it. Pour the batter onto the pan to form small, 3 or 4 inch wide pancakes. Wait until tiny bubbles form on the surface, about 1 to 2 minutes, and flip. Let them brown on the other side and enjoy.