This recipe for french toast with berries is the easy classic version of this breakfast favorite! Serve it up for breakfast and make someone’s day.
So, I didn’t start out thinking about making french toast. I started out by thinking, my photography teacher is coming over to help me with my new lights, I need something nice to photograph that will not wilt, melt, drip, shrivel…you get my drift. And then I heard a little voice in my head saying “French toast, french toast!
It was actually a big voice, and it wasn’t in my head, it was in my kitchen, and it was coming out of my teenager, who thinks the basic food groups are macaroni and cheese, hamburgers, pizza, anything chocolate (Milk chocolate. Don’t give her dark chocolate, whatever you do.) and…french toast. I can make french toast in my sleep at this point. The teenager probably could too, but it is SO much better when Mom makes it. I think that, too. :-)
This recipe for french toast with berries is the easy classic version of this breakfast favorite! Serve it up for breakfast and make someone's day.And I thought, that’s it, french toast! Ready for its close-up, and able to withstand hours of photography instruction while still looking beautiful!
So, I got myself a nice collection of these:
Because life is better with blueberries. And made up a batch of my “can make it with my eyes closed” french toast. Which we ate. And then I made another batch that we photographed for 2 hours, and the dog then ate. My french toast, I should say, is not the thick, crunchy on the outside baked kind, but the thinner, creamy kind that you make with whatever sandwich bread you have on hand.
No offense to the thick kind, and there are definitely lots of yummy french toast recipes that you can soak overnight, bake in the oven, etc etc. My challenge is to get the french toast from an idea in my head to on the table in about 10 minutes…and still have it taste so good that my girl says, “Mommy, you make the best french toast in the WORLD!.”
So here it is, my rapid-fire french toast recipe, beloved by teenagers and dogs alike.Print
- 1 tablespoon butter
- 2 slices sandwich bread. Does not have to be stale but can be!
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- Maple syrup or fruit or powdered sugar for topping. Go ahead, have all three.
- Whisk together egg, milk, vanilla, sugar and cinnamon until well blended.
- Lay bread out flat in a shallow dish with sides. Pour egg mixture over all. Let sit for about 2 minutes, flipping bread over several times, until totally saturated.
- Heat butter in frying pan over medium high heat until melted.
- Transfer soaked breads slices to frying pan. Depending on how saturated they are, you might have to do this with a spatula.
- Fry for about 2-3 minutes, checking the underside by lifting with spatula until golden. Flip over and fry other side until golden brown.
- Transfer to plate and top with syrup, powdered sugar, fruit, cinnamon sugar — whatever catches your fancy.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!