French Toast
Bread, eggs, and milk fried in butter. The cheapest breakfast that still feels like one.
Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a wide shallow bowl until fully combined.
Heat a large skillet or griddle over medium heat and melt a knob of the butter.
Dip a slice of bread into the egg mixture, letting it soak 5–10 seconds per side. Don't oversoak or it falls apart.
Lay the bread in the pan and cook 2–3 minutes per side until golden brown.
Wipe and re-butter the pan as needed and repeat with the remaining bread.
Serve hot with syrup.
Stale or day-old bread soaks up the egg better and is often marked down — buy the discount rack loaf for this.
- No vanilla? Skip it. A little extra cinnamon covers for it.
- Table syrup (No Name) is a fraction of the cost of real maple syrup and works fine here. A sprinkle of sugar also does the job.
- Scale the egg mixture, not the bread: 1 egg plus 60 mL milk soaks about 2 slices.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace white sandwich bread with gluten-free sandwich bread (GF bread runs about $5–6/loaf and adds roughly $3 to the dish)
Eggs, milk, butter, vanilla, and cinnamon are all naturally gluten-free. Only the bread needs swapping.