How I Really Make French Toast (No Filters, No Fuss)

I. Let’s Be Real – Mornings Are Rough

Alright, let’s not pretend I leap out of bed bright-eyed and bushy-tailed every morning. I’m more of a “don’t speak to me until I’ve had coffee” kind of person. But you know what gets me vertical faster than a double shot of espresso? The smell of French toast sizzling in a pan.

I’m not a professional chef, and I definitely didn’t grow up in some fancy kitchen. But I did grow up with a mom who could turn yesterday’s bread into this golden, sweet, pillowy masterpiece. That magic stuck with me. First time I tried making it myself? I was in college, broke, starving, and eyeballing a loaf of bread that had clearly seen better days. I didn’t have a clue what I was doing just eggs, milk, and a little wishful thinking.

And bam it worked. That’s when I realized: French toast is the breakfast MVP. It makes you look like you’ve got your life together, even when you clearly don’t. It’s forgiving, flexible, and completely foolproof.

So, if you’re craving something that feels a little fancy but takes less effort than deciding what to watch on Netflix, pull up a chair. I’ll show you exactly how I make it no fancy jargon, no chefy nonsense.

II. The Ingredients I Actually Use (Nothing Weird, Promise)

Let’s not turn this into a scavenger hunt, okay? These are things you probably already have hanging around your kitchen. If you’re missing something, I’ll tell you how to swap it or skip it.

A. The Essentials

Here’s my go-to grocery lineup when it’s French toast o’clock:

That’s the dream team. Nothing complicated. No drama. No need to sell a kidney to afford ingredients.

B. The “Make It Fancy” Stuff

Now, here’s where I get a little creative depending on my mood, the weather, or what’s about to go bad in my fridge.

I mean, this is your chance to get creative. Go sweet. Go savory. Go nuts. (Literally, add nuts if you want.)

C. The Tools I Trust

Nothing fancy here. I’m not whipping out the blowtorch or food processor.

You don’t need half of Bed Bath & Beyond to make French toast. This is low-tech cooking, and that’s the beauty of it.

III. Why I Keep Coming Back to French Toast

This is the kind of breakfast that doesn’t require a spreadsheet or a measuring cup obsession. It’s the lazy chef’s best friend. You can eyeball the ingredients and it still turns out amazing. That’s not just rare that’s a freaking miracle.

I make it when I’m celebrating. I make it when I’m stressed. I make it when I just want to feel like I’ve got my life together, even if everything else is in chaos. And no matter how many times I cook it, I still get that same “dang, I’m good” feeling when I take the first bite.

We’ve covered:

• What the heck French toast actually is
• Why stale bread is a good thing
• My no-nonsense ingredient list
• How I dress it up or down, depending on the mood
• And the bare-bones tools I use to make it happen

Next up? I’ll walk you through exactly how I cook it, step-by-step. No burning, no soggy mess, no stress. I’ve got your back.

Wanna keep going and see how I turn this simple prep into something drool-worthy?

The Way I Actually Make French Toast (Minus the Pretending and the Pretense)

Let’s skip the fake smiles and studio lighting. French toast? It’s stupid simple. I’m not here with a five-camera setup, no soft jazz playing in the background, and definitely no apron that says “Kiss the Cook.” I’m just a human being usually half-awake standing in a kitchen trying to make something warm, sweet, and vaguely impressive using bread that probably should’ve been tossed yesterday.

I’ve made French toast in pajamas, while hangry, with music blaring, or in dead silence on a lazy Sunday. Sometimes I’ve nailed it. Other times, it’s been a custard crime scene. But through sheer stubbornness and butter-fueled determination, I’ve figured out my groove.

Let me walk you through it no filters, no fluff.

Step 1: Whip Up the Custard (Don’t Let the Word “Custard” Scare You)

We’re not making crème brûlée. It’s just eggs and milk with a few flavor friends.

What I Toss in the Bowl:

• 4 eggs always large, always unapologetic
• 1 cup whole milk if it’s skim, I’m walking out
• 2 tablespoons of sugar usually eyeballed unless I’m showing off
• 1 splash of vanilla a capful, like perfume for your custard
• A good shake of cinnamon trust me, it smells like nostalgia

I throw it all into a bowl that’s big enough for dunking bread later. Whisk it hard. Like, I’m-trying-to-wake-myself-up hard. If there are streaks of egg whites, you didn’t whisk enough.

Bonus Moves (AKA When I’m in a Mood):

Sometimes I get a little extra. A splash of heavy cream if I’ve got it, or a little melted butter straight into the mix. It gives everything that rich, diner-style texture without making you feel like you’re trying too hard.

If the custard feels too thick, I add a bit more milk. If it’s too thin, another egg. Taste it just a dab on your finger. If it makes you smile, you’re good.

Step 2: Pick Your Bread Like You Mean It

Bread is where this either sings or flops. I’ve learned the hard way not all bread wants to be French toast. Some breads will betray you. Some are born for glory.

My Go-To Breads:

• Brioche rich, tender, and basically dessert already
• Challah slightly sweet and won’t fall apart like a coward
• Sourdough adds a little tang, plus it’s sturdy
• Texas toast thick and ready to rumble

I slice it about an inch thick. And here’s the kicker: day-old bread is the hero. Slightly stale bread is like a sponge that knows its purpose. Fresh bread? That stuff just collapses and sobs in your skillet.

Soaking Smartly

This isn’t a dunk-and-run situation. Give the bread a soak like it owes you rent.

I press it gently with a fork to help it drink the custard. Not squish it press it. Let the love seep in.

Step 3: The Sizzle Stage (Cue the Butter and the Glory)

Here’s where the whole kitchen starts to smell like “Oh my god, who made that?”

I heat up a nonstick or cast iron pan on medium. Not high. High heat has ruined more breakfasts than heartbreak.

I drop in a fat slab of butter. If I’m feeling like a rebel, I add a splash of neutral oil so the butter doesn’t brown too fast. That sizzling? That’s the soundtrack of success.

Carefully lay in the slices. Don’t crowd them. Let them cook in peace.

Cook Time Breakdown:

• 3 to 4 minutes per side.
• I don’t flip until I see that golden halo underneath.
• No mashing. No fussing. Flip it once and back away.

Rookie Mistakes I’ve Lived Through:

Want That Crunchy Outside? Here’s the Secret Sauce

French toast shouldn’t be limp. That golden, crispy edge? That’s what I live for.

Here’s What I Do:

1. Butter + oil combo makes it brown without burning
2. Let the soaked bread sit for 30 seconds before cooking
3. Sprinkle sugar on both sides just before frying a light dusting, not a sugar avalanche

That sugar caramelizes and gives it that delicate crunch. Like toast crème brûlée. If that doesn’t make you feel like royalty before 9 AM, I don’t know what will.

Other Tiny Tricks I Swear By

• Stale bread is always better. Moist bread is the enemy.
• Go easy on sugar if you’re planning on syrup.
• Whole milk. Period. Don’t get cute with almond milk.
• Let it breathe. If your kitchen smells like a dream, it’s probably working.
• Don’t rush it. If you wanted fast food, you wouldn’t be here.

How I Serve It (a.k.a. The Moment of Glory)

Once they’re done, I stack them like edible Tetris. A pat of soft butter on top. Not melted yet just resting like a diva on a chaise lounge.

Then the real maple syrup. The good stuff. Not the sticky goo from a squeeze bottle at a diner. I drizzle until it starts to puddle.

If I’m pretending to be fancy? Fresh berries, maybe a sprinkle of powdered sugar.

If I’ve given up on decorum? I eat it over the sink. Head in the clouds. Fork in one hand, coffee in the other.

Creative Variations of French Toast: My Favorite Breakfast Twists

There’s something about French toast that transforms an ordinary morning into a special occasion. Whether you’re craving something sweet, savory, or even vegan, I’ve got you covered with some of my favorite spins on this classic dish. Trust me, these variations will have your taste buds dancing with joy. Let’s dive into the world of stuffed French toast, savory options, vegan twists, and more!

1. Stuffed French Toast (Think Cream Cheese, Jam, Nutella)

Let’s kick things off with my all-time favorite variation stuffed French toast. The first time I made it, I was hooked. The crispy golden bread on the outside and a sweet, gooey filling on the inside is a match made in breakfast heaven. If you’ve never tried it, you’re in for a treat.

How I Make It:

I start with thick slices of brioche or challah because they soak up the custard just right. For the filling, I spread some cream cheese on one slice, then add a dollop of my favorite jam strawberry is my go-to, but raspberry or fig work great, too. If I’m feeling a little indulgent, I’ll swap the jam for Nutella. Once I’ve got the slices stacked, I dip them in the classic egg-and-milk mixture, making sure they’re well-coated. A quick cook in a buttered skillet, and boom crispy on the outside with a dreamy, oozing filling. Trust me, it’s a game-changer.

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2. Savory French Toast (No Sugar, All Flavor)

Sometimes, I crave something savory. I want that perfect balance of eggs, cheese, and herbs to kick off my day, and that’s when I reach for savory French toast.

How I Make It:

I skip the sugar and instead whisk together eggs with fresh herbs like thyme or rosemary, garlic powder, and a pinch of salt. I usually throw in a generous amount of grated cheese Parmesan or mozzarella are my favorites. For the bread, I love using hearty slices of sourdough or whole grain because they hold up well to the egg mixture. A quick sear in the skillet results in crispy edges and gooey cheese in the middle. And if I’m feeling fancy, I’ll stuff it with sautéed spinach or mushrooms or even crumbled bacon!

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3. Vegan French Toast (No Eggs, No Dairy, Still Delicious)

I love my classic French toast, but I also enjoy making vegan French toast when I’m in the mood for something plant-based. To be honest, I was skeptical at first, but after trying it, I found it’s just as amazing if not better.

How I Make It:

To make a vegan version, I swap out the eggs for a mixture of cornstarch and water, which gives me that custardy texture. I use almond milk or oat milk instead of dairy milk, and add a splash of vanilla extract and a touch of maple syrup for sweetness. For the bread, I always go for thick slices of sourdough or a hearty whole-grain loaf. After soaking the bread in the custard, I cook it in a hot skillet until it’s golden and crispy on the outside, soft and pillowy on the inside. It’s the perfect balance of textures!

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4. Baked French Toast Casserole

Sometimes, I just don’t want to stand at the stove flipping toast. When I’ve got a crowd to feed or when I’m feeling lazy baked French toast casserole is the answer. It’s great for prep ahead of time, making mornings a whole lot easier.

How I Make It:

I cube up some day-old bread (it holds up better when baking). Then I whisk together eggs, almond milk (if I’m keeping it vegan), sugar, cinnamon, and vanilla. I pour the mixture over the bread cubes, let it soak for a bit, and pop the whole thing into the oven at 350°F for 30 minutes. After that, I uncover it for another 10 minutes to get a golden, crispy top. The result? A warm, comforting breakfast casserole with a slightly crunchy top and a custardy middle. If I’m feeling fancy, I’ll top it with fresh berries or a drizzle of syrup.

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5. French Toast Sticks for Kids

When I’m making breakfast for kids, French toast sticks are always a hit. They’re essentially bite-sized pieces of French toast perfect for dipping into syrup or whipped cream.

How I Make It:

I slice up the bread into sticks, dip them in my usual egg mixture (with cinnamon and vanilla), and cook them in a skillet until crispy. To make it extra fun, I sometimes coat them in crushed cereal before cooking. I serve them with syrup, powdered sugar, and maybe even a little whipped cream. It’s an interactive breakfast that the little ones absolutely love!

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Serving Suggestions: Making Your French Toast Shine

Once my French toast is made, it’s time to think about how to serve it. A few simple touches can turn a delicious breakfast into something spectacular. Here are some of my favorite serving suggestions:

1. Plating Like a Pro

If I’m serving French toast for a special breakfast or brunch, I like to make the presentation a little extra. I stack two slices on the plate, dust them with powdered sugar, and maybe drizzle a little maple syrup over the top. For a fancy touch, I’ll add whipped cream and fresh berries. If I’m going the savory route, I’ll top it with fresh herbs or a fried egg for some extra flair. A little effort goes a long way when it comes to making your French toast look as good as it tastes.

2. Perfect Pairings: What to Serve with French Toast

Now, let’s talk about what to serve alongside French toast. The options are endless, but here are a few of my go-to pairings:

• Coffee: A bold cup of coffee is the perfect balance to the sweetness or savoriness of French toast.
• Orange Juice: Freshly squeezed orange juice adds a tangy contrast to the richness of the toast.
• Bacon or Sausage: If I’m craving something savory, crispy bacon or sausage is always a great addition.
• Scrambled Eggs: You can never go wrong with a side of scrambled eggs it’s the perfect companion.

3. Brunch Ideas: Crowd-Pleasing Combos

French toast is perfect for brunch. If I’m serving it to a crowd, I like to pair it with other dishes to make a well-rounded spread. Here are some ideas:

• Fruit Salad: A light fruit salad with seasonal fruits like berries and citrus complements French toast beautifully.
• Quiche: For something savory, quiche is the perfect match.
• Mimosas: If it’s a brunch celebration, you can’t go wrong with mimosas to wash it all down.

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How I Store, Reheat, and Troubleshoot My French Toast Leftovers: A Complete Guide

French toast has always been my cozy, go-to breakfast a little indulgent but totally worth it. There’s something about the crispy edges and soft, eggy center that just feels like comfort in every bite. But let’s face it sometimes I make too much. Leftovers happen, and after a few disappointing attempts at reheating, I’ve learned how to store and reheat French toast without ending up with something sad and rubbery. If you’ve ever struggled with soggy leftovers, I’ve got you covered with my foolproof tips for French toast storage, reheating, and troubleshooting.

Storing & Reheating Leftovers

Leftover French toast doesn’t have to be a lost cause. I’ve figured out how to store it so I can enjoy it later, without sacrificing flavor or texture. Here’s my process.

Best Ways to Store French Toast in the Fridge or Freezer

1. Storing in the Fridge:

When I plan to enjoy my French toast in the next couple of days, the fridge is the place to go. But I’ve learned that if you don’t store it right, it can turn soggy or stale. Here’s how I keep it fresh:

• Cool it down first: This step is crucial. I let the French toast cool completely before I store it. If you try to refrigerate it while it’s still warm, condensation builds up, and that leads to a soggy mess.
• Wrap each slice: I wrap each slice individually in plastic wrap or foil. This helps keep the slices from drying out or absorbing any weird smells from the fridge.
• Use an airtight container: On lazy days, I’ll stack the slices in an airtight container, but I always make sure the lid is tightly sealed to keep everything fresh.

2. Storing in the Freezer:

When I know I won’t be eating the leftovers for a while, I freeze them. Freezing French toast keeps it fresh for a lot longer and is surprisingly simple. Here’s what I do:

• Cool it first: Just like with the fridge, I let the French toast cool completely before freezing it. Rushing this step can result in soggy toast later.
• Flash freeze: I spread the slices out on a baking sheet and freeze them for 1-2 hours. This prevents the slices from sticking together when I pack them away.
• Wrap and freeze: After the flash freeze, I wrap each slice in plastic wrap or foil, then toss them in a freezer-safe bag or container. I always write the date on the bag, so I know when to eat them. I can keep frozen French toast for up to 1-2 months without a problem.

How I Reheat French Toast Without Drying It Out

Reheating French toast isn’t as simple as microwaving it for a minute. Trust me, I’ve learned this the hard way. The microwave turns it into a sad, chewy mess. Now, I’ve got a few tricks up my sleeve to bring French toast back to life. Here’s how I do it:

1. Reheating on the Stovetop:

The stovetop is my favorite way to reheat French toast. It keeps the outside crispy while making sure the inside stays soft and warm.

• Heat a pan on medium-low: I add a little butter or oil to the pan to help the French toast crisp up.
• Place the French toast in the pan: Once the butter is melted, I add the slices, making sure not to overcrowd them.
• Cover with a lid: This is the secret. Covering the pan traps the heat and moisture, so the toast doesn’t dry out. I flip the slices halfway through to ensure both sides get golden and crispy.

2. Reheating in the Oven:

For a big batch of leftovers, the oven is my go-to method. It heats everything evenly and prevents dryness.

• Preheat the oven: I set the temperature to 375°F (190°C).
• Place the French toast on a baking sheet: I arrange the slices in a single layer to ensure even reheating.
• Cover with foil: I cover the slices with foil to trap moisture inside, ensuring a soft interior and crispy exterior.
• Heat for about 10 minutes: After about 10 minutes, the French toast is crispy on the outside and warm on the inside.

3. Reheating in a Toaster Oven:

If I’ve only got a couple of slices left, I use the toaster oven. It’s quick, and the heat helps get that perfect crispy exterior. I set it to medium and toast the slices until golden brown.

4. Microwaving French Toast (My Last Resort):

I’m not a fan of microwaving French toast, but when I’m in a rush, it’s an option. To keep it from turning into a rubbery disaster, I place a damp paper towel over the slices before microwaving. I heat it in 15-second bursts until it’s warm but not soggy.

Can You Make French Toast Ahead of Time?

Sometimes, I just don’t have time to make French toast in the morning. That’s when making it ahead of time comes in handy.

1. Make-Ahead French Toast:

Preparing French toast the night before is a game-changer. Here’s how I do it:

• Prepare the custard: I whisk together eggs, milk, vanilla, sugar, and a pinch of cinnamon.
• Soak the bread: I dip each slice of bread into the custard mixture, making sure it’s coated without becoming too soggy.
• Arrange in a baking dish: I lay the soaked slices in a greased baking dish. If I need to stack them, I do so carefully.
• Refrigerate overnight: I cover the dish with plastic wrap and refrigerate it overnight. In the morning, it’s all set for baking.
• Bake in the morning: I bake it at 350°F (175°C) for about 25-30 minutes. The result is golden and crispy with minimal effort.

2. Freezing French Toast for Later:

If I’m really pressed for time, I’ll cook the French toast ahead of time, let it cool, and freeze it. This way, I can just reheat it in the morning. I always freeze individual slices, so they’re easy to grab and go.

Frequently Asked Questions (FAQ)

Why is my French toast soggy?

Soggy French toast is a common problem, but it’s usually because I soaked the bread for too long or didn’t cook it on the right heat. To avoid this:

• I only soak the bread for a few seconds not too long.
• I make sure to cook it on medium heat so the outside gets crispy while the inside stays soft but not mushy.

Can I make French toast without milk?

Definitely! I’ve used several milk alternatives, and they work great:

• Almond milk or oat milk for a dairy-free option.
• Heavy cream for a richer custard.
• Yogurt (diluted with water or milk) for a tangy twist.
• Eggnog for a festive flavor around the holidays.

Can I use regular sandwich bread?

Technically, yes, but I don’t recommend it. Regular sandwich bread tends to get soggy faster. For the best texture, I prefer using sturdier bread like brioche, challah, or sourdough.

What’s the difference between French toast and eggy bread?

Here’s the breakdown:

• French toast is sweet, typically made with vanilla, sugar, and cinnamon, and served with syrup or fruit.
• Eggy bread is savory and often served with beans, tomatoes, or a fried egg on top. It’s less sweet and usually doesn’t have cinnamon.

How I Make French Toast: A Simple, Delicious Journey

If there’s one breakfast dish I can always count on, it’s French toast. Honestly, I can’t tell you how many times I’ve found myself craving it. Whether it’s a lazy Sunday morning or a hectic weekday rush, French toast always hits the spot. It’s one of those recipes that’s just as easy to whip up as it is satisfying. A few simple ingredients, a little time on the griddle, and suddenly, you’re biting into a golden, sweet, crispy slice of heaven.

French Toast: Simple Yet Brilliant

There’s something magical about French toast. You take a few humble ingredients bread, eggs, milk, cinnamon, sugar and end up with something that feels downright luxurious. I still remember the first time I made French toast on a lazy weekend morning. I was amazed at how little effort it took for something that tasted so amazing. Fast forward to today, and French toast is one of my go-to breakfast options. I can make it in minutes, and it never lets me down.

Whether it’s just for me or for a group of friends coming over for brunch, French toast is always the dish everyone devours. The best part? I can make it as simple or as fancy as I want, depending on my mood and what ingredients I have lying around. I’ve tried countless variations over the years, and every single one has been absolutely delicious.

Why You Should Experiment with Different Variations

While French toast is already fantastic in its simplest form, I’ve found that the real magic lies in how versatile it is. Over time, I’ve discovered that the beauty of French toast is its ability to transform. I’ve made everything from stuffed French toast with sweet cream cheese fillings to savory versions that are perfect for brunch. There’s no wrong way to make French toast, and that’s part of what makes it so great.

If you haven’t already, here are some variations you absolutely need to try:

• Stuffed French Toast: This was a total game-changer for me. I started stuffing mine with cream cheese and fruit, and it turned into dessert for breakfast. It’s the kind of dish that makes waking up in the morning something to look forward to.
• Savory French Toast: I never thought I’d like savory French toast, but once I tried it, I was hooked. Skip the sugar, add some cheese and fresh herbs, and you’ve got yourself a savory breakfast that’s just as comforting as the sweet version.
• Vegan French Toast: I’ve had friends over who don’t eat eggs or dairy, so I’ve played around with making vegan French toast. Using plant-based milk and substitutes like flax eggs, it still tastes delicious. It’s proof that this recipe can be as flexible as you want it to be.
• Baked French Toast Casserole: When I need to make a big batch for a crowd, this one is my go-to. I prep everything the night before, then pop it in the oven the next morning. It’s a great way to make French toast for a group without all the flipping and standing at the griddle.

And let’s not forget about the toppings. Oh, the toppings! You can keep it classic with just syrup and butter, or get as creative as you want with whipped cream, fresh fruit, or even a dusting of powdered sugar. Some days, I drizzle a bit of caramel sauce on top; other times, I go for fresh berries for a lighter, more refreshing twist. Whatever you’re in the mood for, there’s no shortage of ways to elevate your French toast.

Your Turn: What’s Your Favorite French Toast Style?

Now, I want to hear from you. What’s your favorite way to make French toast? Do you stick to the traditional cinnamon-sugar combo, or do you go wild with fruit and whipped cream? Maybe you’ve got a secret ingredient you like to add to the egg mixture to take it to the next level. If you’ve got any unique toppings or variations, share them with me I’m always open to new ideas!

The beauty of French toast is that it’s all about personal preference. There’s no one-size-fits-all recipe. So, if you’ve got an amazing French toast recipe or a topping combo that knocks it out of the park, I’d love to hear about it. I’m sure other readers would appreciate your tips, too!

Bonus: Printable Recipe Card & Video Tutorial Just for You

To make your French toast journey even easier, I’ve created a printable recipe card that you can download. It’s a quick and simple reference for when you’re craving French toast. I’ve also put together a video tutorial showing you step-by-step how to make it. Sometimes, it’s just easier to watch someone else do it, right?

Here’s the [Downloadable Recipe Card] to keep handy, and here’s the [French Toast Video Tutorial] to guide you through the process. I’m all about making things as simple and fun as possible!

Wrapping It Up: Let’s Make Some French Toast

So, there you have it. Making French toast is simple, delicious, and a recipe that anyone can make their own. Whether you stick to the basics or go wild with variations and toppings, French toast is guaranteed to be a hit every time. It’s one of those dishes that feels like a treat without requiring much effort and honestly, who doesn’t love that?

I hope this article has inspired you to dive into French toast, or maybe experiment with a few new variations. Once you make it a few times, I’m sure it’ll become one of your go-to recipes, too.

Happy cooking, and I can’t wait to hear all about your French toast adventures! Let me know what you think, and share any fun variations you come up with.

Conclusion

French toast is one of those meals I can enjoy any time of day and now I know how to store, reheat, and troubleshoot it to perfection. Whether I’m making it ahead for a busy morning or dealing with leftovers, these tips help keep my French toast crispy, warm, and delicious. So next time you’ve got leftover French toast, don’t toss it reheat it and enjoy it all over again! Happy cooking!

French toast is one of those breakfasts that you can easily customize to fit your cravings whether you prefer it sweet, savory, or plant-based. Once you’ve got the basics down, playing around with stuffed versions, savory twists, or even vegan alternatives will take your breakfast game to the next level. And when you plate it with a few special touches, French toast becomes more than just a meal it’s an experience. So, get creative, and enjoy your French toast like never before!

Before the Toast Gets Cold

French toast isn’t about showing off. It’s about comfort. It’s about using what you’ve got and turning it into something golden and wonderful with a little egg, some milk, and unapologetic butter.

This isn’t “Mom’s secret recipe” or “Chef-approved” anything. It’s just my way. Learned through burnt slices, sticky spatulas, and mornings that needed saving.

So next time you’re standing in your kitchen with a sad loaf of bread and a hunger for something real make the French toast. Not the perfect way. Your way.

And if you mess it up? Pour more syrup and call it rustic.

You hungry yet?

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