Skip to main content

Vanilla French Toast

French toast is one of those things that I've made so often, I don't usually look at a recipe.  I'm trying to teach my son some basic dishes, good kitchen habits and how to read a recipe, so I searched the Taste of Home site and found this one for Vanilla French Toast.   


We did make one minor substitution, which was using whole milk instead of 2%, it's what we always have on hand.   We served it with some real NH maple syrup, and next time we'll probably add a bit of cinnamon to the egg mixture.  I think he did a pretty good job!  Thank you so much to Joe & Bobbi S for sharing the recipe!

Vanilla French Toast

Vanilla French Toast
Yield: 6
Author: Jolene Martinelli- Jolene's Recipe Journal


  • 4 large eggs -- lightly beaten
  • 1 cup whole milk
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 12 slices day-old sandwich bread
  • Maple syrup or cinnamon sugar


  1. In a shallow bowl, whisk together first five ingredients.
  2. Preheat a greased griddle over medium heat.
  3. Dip bread in egg mixture, allowing to soak 30 seconds on each side.
  4. Cook on griddle until golden brown on both sides.
  5. Serve with syrup. 
Source: ""
french toast, vanilla
Breakfast, Kid friendly, Brunch
Created using The Recipes Generator


Unknown said…
Mmm I love a good french toast brunch and vanilla sounds like the perfect touch!
Anonymous said…
French Toast is now of my favorite breakfast options! Everyone has their own take, but it always tastes great! -Jessica
Jolene said…
I agree! I don't know if I've ever made it the same way twice, but I am always full and happy when the meal is over :)
Jolene said…
Next he wants to try with caramel extract, I'm game for that!
Only By Land said…
I never actually knew how to make French Toast. I might give it a try tomorrow for breakfast!
Unknown said…
One of my favorite classic dishes. I like mine with some whipped cream and bananas/strawberries.
Jolene said…
Once you get the method down, it's so easy to spin it how you like. Add cinnamon, change out the extract to almond, etc. :)
Jolene said…
Sounds perfect to me!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.