Site icon What's in the fridge?

Mom’s French Toast: American Brunch Classics

This French toast recipe is from an old, yellow-ed cookbook that my mom has. The spine is falling apart- but the recipes are still our go-to’s.

Growing up, she would always use this recipe to make French toast, so it’s kind of special to continue the tradition. Now, I make it for her!
And and I make it with my homemade bread. So she’s lucky! lol
Of course, you don’t need to make it with homemade bread. I grew up eating it with white sliced bread and it was just the most delicious thing as a kid. Powdered sugar please!
Now, I keep it a little more natural and use maple syrup as the topping and go heavy on the berries and fruit. 
I’m happy to pass on this tradition to you. It’s a simple recipe, as it should be. A recipe best made with stale bread. That’s why the French call it “Pain perdu” or lost bread— or destined for the trash. This gives it a second life and makes it the spotlight as every bread should feel. Enjoy!


(serves 5, 2 slices each)


  • 3 beaten eggs
  • ¾ cup milk
  • 1 T sugar or maple syrup
  • ⅛ t. Cinnamon
  • 1 t vanilla extract
  • Pinch salt
  • 10 slices bread
  • 2 T butter for frying 


In shallow bowl beat together eggs, milk, sugar, cinnamon, vanilla and salt. 

Dip bread in egg mixture, coating both sides. 
In skillet, melt butter and fry bread on medium heat until golden brown. (Longer for thick slices). Add more butter as needed. 
Serve with berries, compote, maple syrup and orange zest if desired

If you are on Instagram, check out some Cooking Essentials videos there: @chefjoannas

Exit mobile version