The Pretend Chef

Easy french toast

Desserts/ finger food, Egg, Recipes | October 19, 2016 | By

Start your day on a delicious note with this amazing golden brown easy french toast, it is lovely for breakfast and perfect for brunch. French toast is so simple and easy to make and can be served with a variety of toppings, depending on whether you made it sweet or savoury. My favourite sweet french toast is with a little sugar and vanilla added to the egg, it tastes like toasted vanilla ice-cream or french-vanilla ice-cream.

I have a love-hate relationship with french toast, though my children love it without reservation. I can’t stand the soggy, eggy and oil logged type, so most times I pass on any offer of french toast, but when it is crispy on the outside, soft and delicately custardy inside, I will consume it like there is no tomorrow.


To make french toast that doesn’t taste heavily of egg, let the soaked bread sit for about 1 minute on a plate or cooling rack, so that the egg will sink in well before gently browning it in butter. Also, your egg to milk ratio should be correct. If you want the eggy type, toast immediately after soaking and use more egg or less milk.

Butter burns easily even though it gives the french toast a better flavour, so you need to cook it with low heat or use vegetable oil or a combination of both.

Day old bread works best for french toast than freshly baked bread. Freshly baked bread won’t soak up enough egg mixture before it starts to go limp and fall apart, it is simply not sturdy enough. If freshly baked bread is all you have, use it but just don’t leave it too long in the custard (egg mixture). The bread needs to be thickly sliced at least 1/2 to 1-inch thick.


Full cream milk gives a richer taste than skimmed milk, but most types of will still work out fine even, coconut milk, almond milk etc., the french toast will just taste different.

  • Sweet Toppings for French Toast: Applesauce, jam, whipped cream, white or brown sugar, cinnamon, lemon/lime, honey, powdered sugar, maple syrup, golden syrup, other syrups, fresh or dried fruits, nuts, chocolate spread, yogurt and ice cream.
  • Savoury Toppings: Sauteed/browned onions, bacon, ketchup, chicken, ham and cheese.

To make Easy french toast:

4 eggs
1 cup milk*
1/4 teaspoon salt
8 thick slices of bread (1/2-1 inch thick)
butter and vegetable oil for frying

You can add any of these to the basic mixture or a combination of:

For sweet french toast: 
2 tablespoon sugar
2 tablespoon powdered sugar
2 teaspoon vanilla essence
1/2 teaspoon cinnamon (mix with sugar before adding to egg)
1/4 teaspoon nutmeg (mix with sugar before adding to egg)

For savoury toast: omit sugar


  • *If using powdered milk, mix 1/3 cup of milk powder with 1 cup of water. 
  • *If using evaporated milk, mix 1/2 cup evaporated milk with 1/2 cup of water.

In a bowl, crack in eggs, add salt and sugar, beat till well combined then mix in the milk.


Pour into a baking sheet or a wide tray and set another tray or cooling rack next to it. Cut thick slices of bread and place them in the egg mixture which is basically a custard, leave for 30 seconds, gently flip over to the other side to soak.


Lift out of the egg mixture, letting excess egg drip off, place on the empty tray or cooling rack to stand for 1 minute.

Meanwhile, place a large frying pan over medium low heat, melt about 1 tablespoon butter or add vegetable oil to the frying pan, spread the oil and when hot, place your slices of bread and gently cook to brown on both sides about 3-4 minutes per side.


Cook long enough for the center to cook well and the outside to have some crunch. Remove to a plate, and cook the rest of the bread. Wipe the pan between batches especially if you are using only butter, to remove the burnt bits.

Serve with the suggested toppings or combination of toppings.


I served the sweet french toast with syrup, sliced bananas and chopped pistachio nuts.



The savoury french toast was served with coleslaw and ketchup.



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