French Toast Recipe

Sometimes, I feel like I’m the most hypocritical person I’ve come across or to put it another way, my behavior can be best described as paradoxical at times. Most of the time, I tell myself and everybody else, am not a foodie and I’m more of a “eat to live” person rather than a “live to eat” person. While it holds true to a certain extent, my behavior at critical times prove otherwise.

Ok, I’ll share two examples… The night Jose finally decided to leave his job and start on his own, I was kinda panicked. Truth be told, I prefer a stable secure job to the uncertainties of being an entrepreneur. The very next day, I went and bought 1 kg butter , not just 1 or 2 sticks, I bought a whole kg and stacked it neatly in my fridge. The sight of that stacked butter soothed my nerves somehow. Employed or unemployed, I never want to run out of butter!

The next incident happened recently, when I escaped miraculously, from a crazy person who ran over a red light. Though my whole body was shivering, somehow I drove home. After saying a quick prayer for keeping me safe, I made myself a sandwich. Not just any sandwich, I covered those bread slices in such a way that there wasn’t a single crumb that wasn’t covered by butter! Not just that, after each bite, I made sure to slather some more butter!

Looks like when I tend to prioritize things, I start with butter ;) Does that make me a foodie person or a crazy person? Now, that we’ve established my undying love for butter, we will talk about today’s recipe. It’s one of my fav childhood breakfasts.

Amma used to make this, when our maid went home or on days when I didn’t  feel like having the regular breakfast. But we used to call it “Bombay Toast” back then. Amma used to make it with the thick “borma” bread. It used to be crusty on the outside and gooey on the inside, almost like a bread pudding. I still feel the taste of that “Bombay Toast” and miss it so much!

Though French Toast is a common breakfast menu item, I’m yet to come across a good restaurant that serves French Toast. Every time, I order it with so much of eagerness and excitement, but ends up being disappointing. Most of the time, the inside of the french toast will be dry. I prefer a good contrast with a nice thick crust and gooey inside.

It’s been ages, since I made this at home. So, recently, I got around to making this and I’m glad, I made it. I usually skip the extra butter and maple syrup, but this time, I decided to go all in and it was fabulous. The slight saltiness from the butter and the hint of sweetness from the maple syrup takes it to a whole another level. If you ask me, it’s a feast in itself ;)

Here is the recipe…

In a deep and wide bowl, combine eggs, milk, sugar, vanilla extract and cinnamon powder…

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Heat a griddle on medium – high flame. Once it’s hot, reduce flame to low – medium and add a knob of butter and spread it around. Soak the bread slices (both sides) in the egg batter for 15-20 seconds (each side)…

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Place the soaked bread, on the buttered pan. Cook each side for 2 -3 mins or till it becomes golden brown in colour…

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French Toast
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French Toast

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Course: Breakfast, Brunch, Snack
Servings: 2
Author: Maria Jose Martin

Ingredients

  • 6 slices Bread (I used regular white bread)
  • 2 Eggs
  • 1/2 cup Milk (I used full fat milk)
  • 1 tbsp Sugar
  • a drop Vanilla extract
  • a pinch Cinnamon powder
  • 2-3 tbsp Butter (I used salted butter)

Instructions

  • In a deep and wide bowl, combine eggs, milk, sugar, vanilla extract and cinnamon powder.
  • Heat a griddle on medium – high flame. Once it’s hot, reduce flame to low – medium and add a knob of butter and spread it around.
  • Soak the bread slices (both sides) in the egg batter for 15-20 seconds (each side) and place on the buttered pan. Cook each side for 2 -3 mins or till it becomes golden brown in colour.
  • Serve hot with some berries and maple syrup or some honey.

Notes

I prefer regular bread slices than the thick variety, but if you prefer thick variety bread, you can use that.
Make sure you use butter to cook the bread and it’s better to use it generously ;)
The cooking time also varies, depending on how you prefer the texture of the toast. I prefer a golden crust with slightly goeey inside. So adjust the cooking time accordingly.
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  • To avoid the mess, I would suggest to soak the bread in the mixture and keep aside first. This will also help the toast to be goeey.

  • Yep…there is nothing like a good old bombay taste to take you into nostalgia mode! A suggestion would be to add some orange or lemon rind in the egg mixture..the flavour is unbelievable!

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