Quick and easy French Toast for a delicious and satisfying breakfast. Ready in 10 minutes and perfect with a cuppa.
I cannot remember when was the last time I had French Toast. It seems like eons ago. I woke up this morning craving for some and decided that I would satisfy the craving after Ro-Ri San and Ro-Jiro left for work and school respectively. French Toast is not their thing and so they had their usual sandwiches while I continued to pack their lunches. As soon as they left, I set to work.
Auntie’s French Toast
Like scents, some foods remind us of certain people. I have an aunt who absolutely loves eggs and one of her favorite dishes to prepare with eggs is French Toast. Whenever I eat French Toast, I am instantly reminded of this aunt who likes them really sweet and well coated with eggs. There was no need for syrup as they were already well sweetened. Auntie’s French Toasts were good and I had my fair share while growing up.
Most French Toasts here are made with some milk. Apart from cakes, milk is seldom used in cooking back in the old country. Aunty added only sugar to the eggs with no milk. In today’s recipe, I did use a little half-and-half and a teaspoon of honey instead of sugar. The level of sweetness was just right and no additional sweetener is necessary for me. Coupled with a pot of freshly brewed tea, I had a wonderful breakfast. 🙂
Similar Tools Used in Making This French Toast
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• T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
• French Whip 8-inch
Quick and easy French Toast for a delicious and satisfying breakfast. Ready in 10 minutes and perfect with a cuppa.
- 1 large egg
- 1 tsp honey
- ¼ cup half-and-half or milk (60ml)
- 2 slices day-old bread (cut into halves)
- 1 tbsp butter (14g)
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Place egg, honey, and half-and-half in a medium sized bowl. Whisk until combined.
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Dip bread into the egg mixture and allow it to soak for about 20 seconds on each side.
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Melt butter in a non-stick pan over medium heat. Placed bread slices onto the pan and cook until golden brown, about 2 to 3 minutes on each side.
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Remove and serve immediately as is or with butter, honey, or maple syrup.
Enjoy…..and have a wonderful day! 😎
Lyndsey@TinySkillet says
October 16, 2012 at 3:09 pmYum! I do enjoy French toast, but I like mine savory, even as a kid I never put anything sweet on it. I always ask if it comes with powdered sugar when I order it in a restaurant…if so I want it without! 🙂 My mother and daughter would like it sweet like yours but my daughter adds cinnamon to the eggs when she makes it. Yours turned out beautiful…even if it was just for yourself!
Biren says
October 19, 2012 at 10:35 amSavory French toast? I will have to try it one of these days. I can imagine it will go well with bacon and sausages. 🙂
Maureen | Orgasmic Chef says
October 16, 2012 at 6:16 pmI’s 9am and I’ve been working for a while and now I’m going downstairs to the kitchen and making French toast because it’s all I can think about. 🙂
Biren says
October 19, 2012 at 10:36 amI was like that before I made these. 🙂 Can’t Imagine why it took me so long to make some when they are so easy to prepare.
Annie says
October 17, 2012 at 2:45 amIt’s amazing how simple dish such as this can bring much pleasure. We love French toast anytime of the day too 🙂
Biren says
October 19, 2012 at 10:38 amYou are so right about that! French toast are just the best for breakfast. 🙂
Raymund says
October 17, 2012 at 4:42 amPerfect for everyday breakfast
Biren says
October 19, 2012 at 10:39 amThat’s right…thank you!
Ramona says
October 17, 2012 at 5:44 amThat is one of the most attractive stacks of french toast I have ever seen!! YUM!
Biren says
October 19, 2012 at 10:39 amThanks Ramona!
Angie@Angie's Recipes says
October 17, 2012 at 9:01 amDelish! A perfect breakfast in bed 😉
Biren says
October 19, 2012 at 10:40 amI am not much of a breakfast in bed person but I do agree that it would be perfect for those who enjoy it. 🙂
Mari says
October 17, 2012 at 9:50 amBiren, your french toast look scrumptious! This is my favorate breakfast.
Have a blessed day 🙂
Biren says
October 19, 2012 at 10:41 amThanks Mari! You have a blessed day too.
kitchenriffs says
October 17, 2012 at 2:08 pmFrench toast is such good stuff! I do like it sweet, but I also like it exactly the way you made it. Who am I fooling? I’ll eat it any way I can get it! Nice recipe and pictures – thanks.
Biren says
October 19, 2012 at 10:43 amCan’t go wrong with French toast! 🙂
mjskit says
October 17, 2012 at 2:37 pmOh I love French Toast and you are so right – a good French toast really doesn’t need syrup, but hey – why not spoil yourself a little more. 🙂 Your recipe is almost exactly like mine, but I do add a touch of cardamom. Lovely pictures!
Biren says
October 19, 2012 at 10:44 amA little indulgence is good for the soul! 😉 A touch of cardamon sounds wonderful!
denise @ singapore shiok says
October 17, 2012 at 9:33 pmYour French toast looks wonderful, and reminds me that I haven’t made this for my boys in far too long. My boys like them heavily dusted with cinnamon sugar and hubs drowns his with Lyle’s golden syrup and butter, then gets frantic for a cup of unsweetened black coffee to “buang jelak”. LOL you’d think it would be easier for him to just put less syrup on his toast, but he wouldn’t have it any other way 😀
Biren says
October 19, 2012 at 10:46 amI don’t know why it took me so long to make these. They are so simple and yet so satisfying. Some really do like it sweet, don’t they? 😉
Coffee and Crumpets says
October 19, 2012 at 10:15 amYour French toast looks spectacular! I like a good French toast on a weekend and this reminds me that I haven’t made it in a while.
Biren says
October 19, 2012 at 10:31 amThanks for visiting and commenting! Yes, these are great for a weekend breakfast. Have a good one! 🙂
William Yap says
October 19, 2012 at 8:21 pmThanks for your recipe. We tried it this morning (Saturday in Singapore)and it was delicious, but a bit wet. Is there any difference between white bread and wholemeal bread? must we soak the bread for full 20 seconds?
Biren says
October 19, 2012 at 8:35 pmFristly, welcome to Roti n Rice! Thanks for visiting. 🙂 So glad to hear you had a chance to try out this recipe. The density of the bread would definitely be a factor. If your bread is very soft, you may not need to soak it for the full 20 seconds or it will fall apart. Also, the frying time may differ. 2 to 3 minutes is a guide and is usually sufficient. If you find that the bread is still a little wet, go ahead and fry it for a little longer making sure not to burn it. I hope this helps.
amallia says
July 10, 2013 at 8:36 amsimple and delicious, I always made this for breakfast
Rachel says
January 12, 2019 at 11:22 amThis is so good! I’ve used this recipe 3 times now. The honey adds a nice flavor. Today i added a few shakes of cinnamon. I tripled the recipe when cooking for 3 people. Yummy and simple. And i just use my normal wheat sandwich bread. I can’t soak it in the batter for more than like 2 seconds otherwise it will fall apart. I just do a quick dunk and it’s perfect.
Linda says
January 14, 2019 at 10:40 pmWow… thanks for the positive feedback! Glad to hear the recipe turned out well for you. 🙂