Catriona's French Toast

Catriona’s French Toast

Our niece Catriona’s favorite breakfast is French toast, so that’s what we made together the other morning after she slept over.  Here are some hints regarding French toast and what NOT to do: The 7 Most Common French Toast Cooking Mistakes.

Serves: 4


  • 1 day-old baguette cut diagonally into 1 inch thick slices-a loaf of French bread would also work.
  • 4 eggs, lightly beaten
  • 1 1/4 cups half-and-half or use whole milk or 2% if that’s what you have on hand.
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 tablespoons firmly packed light brown sugar
  • 1/3 cup unsalted butter for cooking plus 2 tablespoons vegetable oil to help reduce the burning of the butter
  • Confectioners’ sugar for dusting
  • Berries for garnishing
  • Maple syrup or whatever syrup you like for serving


In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended.  Dip  bread into the egg mixture, one at a time, soaking well on both sides.  Hold dipped bread on a platter until ready to cook.

Preheat a large heavy bottomed saute pan to medium to medium high heat, melt butter and add oil. When the pan is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.

Cooking French Toast

Cooking French Toast

Heat oven to 300°F.  Hold cooked French toast on platter in the oven, while you finish cooking the rest. When ready to serve, dust with icing sugar and garnish with berries. Serve immediately with your choice of syrup alongside.

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