Simple French Toast

Simple French Toast | Bird is the Word (3 of 5) Untitled-1Simple French Toast | Bird is the Word (5 of 5)

Hi!!!! How are you? I’ve missed you guys. We’re back from our 12 day journey across the state of Montana (with a little bit of Idaho thrown in), and I have lots of stories to tell! But, I also have 1,200-some-odd photos to sort through, so in the meantime, here’s one of my very favorite recipes to tide you over.

As soon as we returned from our epic roadtrip filled with junk food and eating out, all I wanted was home cookin’. Are you allowed to crave your own cooking? Because that’s all I wanted. The entire seven hour drive home from Boise on Friday was spent day dreaming about the huge batch of lentil soup I wanted to make that night. And the next morning, this gloriously simple french toast.

French toast can be made about eleventy-billion ways, but this is my very favorite way. In fact, this recipe has ruined me for all other french toasts out there. Think of the trouble that causes. I can’t eat it at restaurants or other people’s houses. I can’t try out any new recipes. I’ll never be able to eat another kind of french toast EVER AGAIN! Ruined, ruined I tell you!

All that to say, you should probably give this a try. And soon. So you too can experience the ruin this dish will inflict upon your life. And since it’s all fall-y and stuff now, I bet it would be absolutely divine with some pumpkin honey butter. Vive la French (Toast)!

Simple French Toast | Bird is the Word (4 of 5)

Simple French Toast
Author: Adapted from French Women Don’t Get Fat Cookbook
Serves: Serves 4
  • 1 loaf artisan-style bread (brioche, challah, french bread)
  • 8 tbsp milk
  • 8 eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp vanilla extract
  • 1 stick butter
  • Maple Syrup (for serving)
  1. Slice bread and place on a sheet tray. Pour a splash of milk on each slice of bread.
  2. In a bowl, whisk eggs, 1/2 the milk, cinnamon, nutmeg and vanilla.
  3. Pour over bread, turning to coat thoroughly. Let stand for 5 minutes.
  4. Meanwhile, heat 2 Tbsp butter on medium, in a cast iron skillet.
  5. Once heated, place a couple slices of the bread in the skillet and cook 1-3 minutes per side, until golden brown.
  6. Serve with maple syrup, powdered sugar, pumpkin butter, or whatever pleases you.

Sidenote: I used a pretty savory rosemary bread leftover from our soup the night before, and let me tell you, it was DIVINE. Something about the herb with maple syrup and cinnamon. YUM. Recommended.

One Comment

  1. this looks DELICIOUS, and gorgeous photos as always!