French Toast

The tradition of soaking stale bread slices in milk and eggs and pan-frying them in oil dates back to Roman times. Many countries had a variation with their own name but it was the French one that stuck. Although we prefer to use challah bread for our French toast, any bread that needs to be eaten up will do!

STEP ONE – Preparations

  1. Get out a large frying pan, a glass pie dish, and a serving platter.

STEP TWO – Make the Fresh Toast


8 ½-inch-thick challah bread slices (or similar)
1 tablespoon unsalted butter
3 large eggs plus 2 egg whites
¼ cup milk


  1. In the large frying pan, melt the butter over medium-high heat.
  2. In the glass pie dish, add the eggs, egg whites, and milk and whisk well.
  3. Dip the bread slices in the egg batter and pierce with a fork 2-3 times.
  4. Repeat this process until the bread is well saturated.
  5. Cook 4 slices at a time for 10 minutes.
  6. Flip the slices and cook for another 10 minutes until golden brown and slightly crispy around the edges.
  7. Transfer the French toast to a serving platter and cook the remaining slices.
  8. Serve warm with maple syrup, honey, fresh fruit, yogurt, cottage cheese, or another topping of your choice.

Recommended Serving Size: 2 slices

Exchanges: 2 starch, 1 protein, 2 fat*

*The Exchanges for toppings are as follows:

2 tablespoons syrup or honey: 1 starch
1 cup strawberries OR ¾ cup mixed berries: 1 fruit
⅔ cup yogurt OR ½ cup cottage cheese: 1 dairy

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46 thoughts on “French Toast

  1. I prefer and recommend using Brioche. Unfortunately I do not know if it is known in the US. Brioche, known in France since the 15th century, is a soft white bread made from a yeast dough high in fat and egg. An anecdote says that Marie Antoinette, queen of France in the 18th century and executed by using a guillotine once said, that if the poor ones have no bread they should eat Brioche. Today we know that she never made that inhuman quote.

    Liked by 1 person

    1. We’ve actually had French toast with Brioche before, it was just a while ago. Challah bread is more readily available where we live but Bricohe tastes just as delicious! Thank you for the history, as well; we weren’t aware!

      Liked by 1 person

  2. Yes! Pain perdu (stale bread that would go to waste otherwise, hence the name « lost bread » in French) was a treat my grandmother (a stickler for no wasted food- quite understandable when you experienced wartime) would make for us when we were kids. The Challah or brioche versions are the sophisticated and just-as-delicious version!!! Yum!!

    Liked by 1 person

    1. Thank you! My grandma Olga, also a war survivor, shared the same mentality, so there was a lot of French Toast for my mom growing up. Challah or brioche are the tastiest, in our opinion, but we’ve had it with white, potato, wheat–you name it–and they’re all pretty darn good!

      Liked by 1 person

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