Fabulous French Toast

French Toast topped with fresh raspberries

Breakfast is one of my family’s favourite meals. I prefer a slow wake up, whereas the rest of my house wakes up with hungry stomachs ready to go! Weekends we tend to all move a bit slower, so time to cook bigger meals is available. Pancakes, Waffles, bacon, eggs, sausages, fruit salad, french toast, whatever we have on hand and are in the mood for is on the menu. My favourite is french toast. I love the sweetness of vanilla, spices of cinnamon and nutmeg all wrapped up in a fluffy, slightly crispy bread. A new twist I tried a few years ago was cooking the bread in coconut oil. Oh! I wish I had have tried this sooner. It adds an extra level of sweet and cooks the bread so well. It quickly became my favourite way to make french toast!

What You Need

Eggs (we use about 4 for half a loaf of bread)

Milk or Cream, not higher than 10%

Vanilla Extract (real is best)

Ground Cinnamon and Nutmeg

Bread (You can use so many different types. For ease, we prefer a texas toast cut)

Coconut oil for frying (optional, but so much better)

Shallow dish to sip the bread in

Frying pan or griddle to cook on


Start by cracking eggs into your shallow dish. A glass pie plate works perfectly for this! break the yolks and whisk them well with a fork. Add in a bit of milk or cream, about 3 tbsp is good, depending on how many eggs you’re using. You want to thin the eggs a bit, but not make the dish watery. Add in 1 tsp vanilla and mix. Shake your cinnamon and nutmeg on top. I add more spice as I dip bread, so start with 3 to 4 shakes of cinnamon and 1 to 2 shakes of nutmeg. Just enough to sprinkle the top. Take your fork and gently swirl the spices, careful to leave them on the top of the egg mixture.

Warm your pan. If using coconut oil, put the heat just below medium. Keep an eye on it as you cook as coconut oil has a lower heat point. Once the pan feels warm (test by holding your hand above it to see if you can feel heat, please do not touch the pan itself), add 1 tbsp of coconut oil. It will melt fairly fast. Take a piece of bread and holding it by one corner, lay one side of the bread in the egg mixture, then flip and cover the other side. Quickly set into the pan to fry. Cook on one side until the egg is dry and the bread is looking golden, flip and cook the other side.

Continue to do this until all your egg mixture or bread is used up, or you’ve cooked as many as you can eat! You’ll notice the spices don’t stay in the egg mixture long when you leave them swirled on top. I add more every 3 slices or so, so each piece has that fantastic flavour! Serve with syrup, butter, fresh fruit or any other toppings you like.

Published by Krista

I'm a wife, mom of 2 kids, 2 cats and 1 giant puppy. Life gets crazy, but I wouldn't have it any other way!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: