Oh just a delicious stack of Your Basic Weekend French Toast recipe! Simple, straightforward and no fuss or frills. Sometimes you just can’t beat a classic.
Thank goodness the weekend is here! Last Saturday WE GOT A PUPPY! It’s actually been months in the works, but he was ready to come home last weekend. He’s a 8 week old Brittany spaniel and his name is Finnegan, but we call him Finn or Finny. And boy has it been an adjustment, it basically feels like I have a newborn baby again.
Working around his sleep schedule has been the biggest hurdle. I miss my freedom, but Finnegan is ridiculously adorable and for being so young, he’s such a good puppy. Plus he likes to snuggle in my lap while I work at night. He’s such a love nugget.
This French toast was the first recipe I made while Finn was napping because it’s so easy.
Remember back when I posted Your Basic Weekend Pancakes? Well, now I’m sharing a pillowy French toast version to match. Your Basic Weekend French Toast is an easy, go-to recipe with simple basic ingredients. Nothing fancy or hard to find.
Because everyone’s weekend morning needs an easy, go-to French toast recipe.
To Make Your Basic Weekend French Toast You Will Need:
- kosher salt
- texas toast
Into a mixing bowl, crack in 3 large eggs. Whisk well until the egg whites are broken up and mixed well with the yolks.
Next, pour in 1-1/2 cups milk and 1-1/2 teaspoons pure vanilla extract.
Lastly, season with a pinch of kosher salt and grate in some fresh nutmeg.
Whisk well one last time to combine!
Using one slice of Texas toast at a time, quickly dip each side into the egg custard. I like to dip all of the pieces of bread, placing them onto a rimmed metal rack set into a baking sheet pan before griddling.
Preheat your griddle somewhere between 325°-350℉ (or 160°-180℃).
Spray or spread the coconut with coconut oil or butter. Working in batches, place the dipped bread slices onto your preheated griddle and cook about 3 to 4 minutes a side, flipping when the underneath side is golden brown. Repeat with the remaining slices.
HOW TO KEEP FRENCH TOAST WARM:
As you work in batches, transfer the cooked pumpkin french toast to a clean rimmed baking sheet and keep warm in a low 200℉ (90℃) oven.
Butter each slice of French toast and stack before drizzling with real maple syrup.
WHAT TO SERVE WITH PUMPKIN FRENCH TOAST:
- bacon, regular or maple sausage links or patties
- fresh fruit and/or berries
- coffee or tea
- for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.
HOW LONG WILL FRENCH TOAST LAST IN THE FRIDGE:
Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!
CAN FRENCH TOAST BE FROZEN?
Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.
CLICK HERE FOR MORE FRENCH TOAST RECIPES!
Your Basic Weekend French Toast
- 3 large eggs
- 1½ cups whole milk
- 1½ teaspoons pure vanilla extract
- nutmeg, freshly grated
- 1 pinch kosher salt
- 22 slices texas toast, thick sliced bread
- salted butter, for serving
- pure maple syrup, for serving
- powdered sugar, for dusting
- In a mixing bowl, add the eggs and whisk to break up the egg.
- Next add in the milk, vanilla, nutmeg and salt. Whisk to comibne.
- Preheat your griddle to 325°-350℉ (or 160°-180℃) and grease with coconut oil or spread with butter.
- Dip both sides of each slice quickly and place on a wire rack set over a rimmed sheet pan, and repeat.
- Once the griddle is hot, place the dipped bread onto hot griddle and cook for 3 to 4 minutes a side or until golden brown
- Serve with butter, maple syrip and powdered sugar.
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