When it snows in New England the joke is that you MUST get to the store to pick up milk, eggs, and bread.  I can only imagine every mom in the upper East Coast making this classic french toast for the family.

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French toast is a classic breakfast food, a staple in some households.  It’s easy, not really too time consuming, and yummy.

For this recipe I’m putting it in a regular frying pan; I use a small one so I can stay focused on the one piece while I do other things.  Others have baked it, or used a cast iron skillet – which sounds delightful.  I’ve also made stuffed french toast in the past.  That recipe takes FOREVER because you make a portion of it and leave it overnight.

The absolute first thing you do – maybe as soon as you get up – is preheat the oven to 450 degrees.  I feel like this takes forever, like watching a pot of water boil.  You’ll also want to grab your cooking spray and use it on the cookie sheet so you don’t forget.

Potatoes & Bacon

See below; I bought the small potatoes for roasting.  Rinse and scrub the little guys and then chop them into halves or quarters – depending on how big it is.  Throw them on one side, or ¾ of the cookie sheet.  Shake salt and pepper or seasoned salt, and then I always add parsley to mine.  Then I use olive oil and drizzle across them.  I then add the bacon to the rest of the sheet.  The time will vary depending on your oven, how crispy you like your bacon, and whether or not you will put the bacon in first or right before the potatoes are done.

Rule of thumb – potatoes need to cook for about 30 minutes and the bacon needs about 12.  So up to you on if you want to add the bacon now or later.  I did mine in the beginning and then they were cold – but I was trying to figure out how long the potatoes needed to be in, now I know, so I shared it with you.  

French Toast

As always I get out my ingredients first.  Then I turn the stove on medium heat and spray the pan.  You will want to spray the pan EVERY time you put a new slice on.

I crack my eggs in case of shells falling in, because that happens to me ALL the time.  Side note: a pet peeve of mine is cracking eggs one handed, but I think I’m just jealous of those that can.  I use two hands and still get shells in the bowl.  Once the eggs are cracked I add some milk.  I sprinkle nutmeg (my secret spice) and cinnamon in and then whisk it all up.  Lauren, from Tastes Better from Scratch, uses flour as her secret ingredient.

I’m not good with proportions.  These pictures show what I believe to be the correct amount.  Also, for the eggs I used 5 for 6 slices of toast.  Meaning for each egg, you will get enough for 1 slice of bread and have a little extra.

As mentioned before, I am dairy free so I always use almond milk.  When I get to the butter part, it is also dairy free butter.  But you can use whatever you normally use.  I do this in the majority of my recipes.  Check out my Traditional Chocolate Chip Cookie recipe here.

I used a bread that’s a little thicker than regular white bread.  Mostly due to the fact that when I added it to the pan from the bowl I used a fork, and the fork has gone through the thinner bread in the past.

Once everything is mixed put one slice of bread into the mix.  I use the whisk to be sure the bread is covered in it.  Then I grab my fork and place the slice into the pan.  I will leave it there while I put my ingredients away – leaving out the cinnamon and butter.  For the first slice only, I leave it on one side for 5 minutes and then flip it.  Every other slice I will do 4 minutes a side, simply because the first slice I always feel like the pan is still warming up.

By the third slice I usually feel like I need more cinnamon, which is why I left it out.  I add more as I go and make sure I whisk the mix together each time.

After putting the second slice into the pan, I add a chunk of butter to the piece I just took out.  Another trick I use is once I flip the slice, I add the next one into the mixture.

Continue these steps until you’ve made enough.

Setting the Table

This is not a difficult task.  You will obviously need dishes, napkins, forks, drinks, and syrup.  I just do all of this while I am between slices so I am not waiting for those 4 minutes to pass so I can flip the next one.  I also have a toddler attached to my leg wanting to see what I am doing and trying to drink a cup of coffee that I probably poured when I preheated the oven and still haven’t had more than 2 sips out of it.

Serve your Classic French Toast with syrup and enjoy!

Classic French Toast Served with Potatoes and Bacon

French toast is a classic breakfast, a staple in some households.  It's easy, not really too time consuming, and yummy.
Total Time 35 mins
Course Breakfast
Servings 3 people

Equipment

  • Mixing Bowl
  • Whisk
  • Fork
  • Frying Pan
  • Cookie Sheet

Ingredients
  

Potatoes & Bacon

  • 1 bag Small potatoes
  • Salt
  • Pepper
  • Parsley
  • Olive Oil
  • Bacon

Classic French Toast

  • 5 Eggs
  • Milk Almond milk
  • Cinnamon
  • Nutmeg
  • 6 slices of Bread
  • Butter

Additional Items

  • Cooking spray
  • Syrup

Instructions
 

Potatoes & Bacon

  • Preheat oven to 450 degrees
  • Spray your cookie sheet.
  • Rinse and scrub the little guys (potatoes, not the bacon).
  • Chop them into halves or quarters - depending on how big it is.
  • Throw them on one side, or ¾ of the cookie sheet.
  • Shake salt and pepper or seasoned salt, and then add parsley.
  • Drizzle olive oil on top.
  • Add the bacon to the rest of the sheet.
  • The time will vary depending on your oven, how crispy you like your bacon, and whether or not you will put the bacon in first or right before the potatoes are done.
  • Potatoes need 30 mins to cook and bacon needs 12 mins.

Classic French Toast

  • Turn the stove on medium heat and spray your frying pan. You will want to spray the pan EVERY time you put a new slice in.
  • Crack eggs and add milk.
  • Sprinkle nutmeg & cinnamon in and then whisk it all up. Leave the cinnamon out to re-sprinkle and whisk after slice #3.
  • Once everything is mixed put one slice of bread into the mix.  I use the whisk to be sure the bread is covered in it.  Then I grab my fork and place the slice into the pan. 
  • For the first slice only, I leave it on one side for 5 minutes and then flip it.  Every other slice I will do 4 minutes a side.
  • After putting the second slice into the pan, I add a chunk of butter to the piece I just took out. 
  • Another trick I use is once I flip the slice, I add the next one into the mixture.
  • Continue these steps until you made enough.
Keyword Breakfast Side Dishes, French Toast, french toast, dairy free