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  • Writer's pictureLindsay


Updated: Mar 25, 2018

We make this almost every weekend in our house, and I love serving it because my 6yo refuses to eat eggs, but with this recipe each big slice of bread gets almost a whole egg absorbed into it. Sneaky! We serve it with a dusting of powdered sugar and cinnamon, but you do you - maple syrup, berries, bananas, chocolate hazelnut spread - anything goes.

Kid Duties - have your child do any or all:
  • Crack eggs

  • Measure ingredients and mix batter

  • Dredge slices of bread in batter

  • Flip french toast (closely supervised, 6+)


4 large eggs

splash of whole milk (about 1-2 tbsp)

1 tsp pure vanilla extract

1/4 tsp to 1/2 tsp cinnamon

Bread of choice (we use Beckmann's California Sourdough but if you're feeling fancy use sliced brioche)

Butter for the pan


Whisk eggs, milk, vanilla and cinnamon into a shallow dish or bowl. Heat griddle or pan on stove top over med heat. Place butter on the griddle - when it's melted and starts barely bubbling, dredge a slice of bread in the batter, making sure to cover both sides, and place on the butter in the pan. Let sit, checking the heat and taking a peak occasionally. When it's nicely golden brown (not too dark!) flip it over, turn the heat down slightly, and cook the other side until it's also a light golden brown.

Slide onto a plate and serve immediately with your choice of toppings.

We want to see it! Share your photos of your family making this recipe on facebook or instagram, tagging us with #familycookingclub. We'll pick our favorites each week and repost on our facebook and instagram.

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