There is something about French Toast that I simply love. They’re not fluffy like pancakes, yet they’re sweet from syrup. Chewy, yet delicate. Pleasant to behold and so very tasty! Especially when paired with the saltiness of bacon.
(Post modified with new photos on 5/6/23.)
My daughters and I once ate breakfast at Otto’s Cafe, a little diner in Pittsburg, KS, where they served the most wonderful French Toast. I’ve been trying to replicate their recipe ever since. This one comes very close.
When serving French Toast, I like to slice the toast in half, crosswise or in triangles, and then sprinkle it with powdered sugar. After that, drizzle it with your favorite maple syrup and garnish with fresh strawberries. Bacon pairs wonderfully with this dish, as does fresh fruit, such as my Fresh Fruit Cocktail Salad.
More Breakfast Recipes to Try
- Fluffy Weekend Buttermilk Pancakes
- Pumpkin Maple Cinnamon Rolls
- Country Sausage Gravy
- Apple Cider Pancakes
Ingredients to Make French Toast
(See the full recipe at the bottom of this post.)
- Texas Toast or Artisan Bread
- large eggs
- half and half cream
- granulated sugar
- vanilla extract
- ground cinnamon
- baking soda
- kosher salt
- freshly ground black pepper
- powdered sugar
A Note About Bread
I like to use a thick bread for this dish. Sometimes I use Texas Toast, but I’ve also started using an Artisan Bread that I get at our local grocery store that’s pretty wonderful. You could also slice your own French Bread in one-inch slices.
Instructions for Making This Recipe
Begin by gathering your ingredients so that you have everything close at hand on the counter or table.
Make the Egg Batter
In a medium bowl, whisk together the large eggs, half and half cream, granulated sugar, vanilla extract, ground cinnamon, baking soda, salt, and freshly ground black pepper until frothy.
The cinnamon, vanilla extract, and baking soda are extras to give the toast a nice taste and lift.
Slowly dip slices of bread in egg mixture on both sides to fully cover. Place soaked bread on a plate until ready to cook.
When you soak your bread, let it sit in the egg wash for 5-6 seconds, then flip it to the other side for another 5-6 seconds. You don’t want to let your bread sit in it too long though, or it will get overly soggy.
Cook the Bread on a Hot Griddle
Heat griddle over medium-low heat. Spread butter on the hot griddle.
Make sure the griddle is hot by sprinkling a little water on it. If it sizzles, it’s ready. At that point, swipe your butter over the area where you’ll be cooking. I use a stick of butter and give it a quick swipe over the griddle. This gives your toast a nice buttery crust.
Place soaked bread on griddle 6 at a time. Sprinkle each with freshly ground black pepper and more ground cinnamon. Cook for 6-8 minutes or until a deep golden brown on one side. Turn and cook for another 6-8 minutes. Place on serving plate and cover to keep warm. Repeat with the next 6 slices.
Be sure to cook the toast on each side until it is brown and crispy. If you don’t allow it enough time on the griddle the inside may be uncooked. And we don’t want that.
Finish by slicing each piece in half and sprinkle with powdered sugar. It just looks pretty that way. Serve French Toast with pancake syrup, sliced bacon or sausage, and some fresh fruit. Maybe even a side of cooked grits.
This recipe will make enough for 4-6 people.
See more Breakfast Recipe Ideas Here. Browse Holiday Brunch Ideas Here.
- 12 slices Texas Toast Bread, Artisan Bread, or French Toast
- 6 large eggs
- 1 cup Half and Half Cream
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons vanilla extract
- 1 1/2 teaspoons ground cinnamon Plus some for sprinkling
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons butter
- 1/3 cup powdered sugar
- Gather your ingredients so that you have everything close at hand on the counter or table.
- In medium bowl, whisk together the large eggs, half and half cream, granulated sugar, vanilla extract, ground cinnamon, baking soda, salt, and freshly ground black pepper until frothy.
- Slowly dip slices of bread in egg mixture on both sides to fully cover. Allow to sit in the egg batter for 10-12 seconds. Place on a plate until ready to cook.
- Heat griddle over medium-low heat. Spread butter on hot griddle. Place soaked bread on griddle 6 at a time. Sprinkle each with black pepper and more cinnamon. Cook for 6-8 minutes or until golden brown on one side.
- Turn and cook for another 6-8 minutes. Place on serving plate and cover to keep warm. Repeat with the next 6 slices.
- To serve, slice each piece in half and sprinkle with powdered sugar. Serve with pancake syrup, sliced bacon or sausage, and fresh fruit. Serves 4-6.