Penny: I’ll tell you what, next french toast day, I’ll make you oatmealSheldon: Good lord, are you still gonna be here next french toast day?- The Big Bang Theory
French Toast is not a hard dish.
It requires ingredients and patience.
If you wait for your pan to warm before you begin, you will be rewarded with beautifully even cooked food.
Simple right?
Yeah but it’s tempting to rush rush rush in the morning.
Shh, my big secret for my fool proof french toast is…
ALL of the ingredients can be found at the .99 Cent Only Store!?
Sure you can coupon and keep on budget while shopping at your local market BUT the .99 Cent Only Store has some great fresh fruits, veggies, baked goods, dairy and much of it is brand names you’ll recognise.
For this post, everything I used came from the .99 Cent Only Store- Fabulous, Frugal and Delicious!
You will need:
I like to use the thicker Texas Toast- This recipe will use the ENTIRE LOAF.
Each member of our family eats 1-2 pieces of french toast. The thicker bread cooks better in my opinion without becoming soggy and is very filling.
6 eggs cracked into a bowl
1 Cup Milk or Heavy Whipping Cream (today we went with cream)
1/2 Teaspoon Pumpkin Pie Spice (you may sprinkle Cinnamon and Nutmeg in instead)
1 Teaspoon Vanilla
3 Tablespoons Sugar
Mix WELL in bowl and prepare your cooking/bread dipping area.
French Toast can get messy so taking an extra few moments to prepare yourself and your area will save you much cleaning time later. 
Turn your pan on medium high and grease it for easy flipping.
When you pan is ready-
Dip each piece of bread on one side and then the other, allowing the bread to drip for just a moment before placing it on your griddle.
Watch carefully as it only takes minutes for each side to be done.
Check by lifting a corner of your french toast with your spatula to check to see if it is nicely browned.
These are very easy to flip cleanly so when browned to your desired color flip them and allow them to continue to cook.
When browned on both sides serve warm.
My kiddos like everything from syrup, powdered sugar, jam, whipped cream, butter, honey.
There is no wrong way to enjoy french toast.
I’ll often make some Homemade Fresh Flavored Whipped Cream to go with our fool proof french toast and muffins.
When the kiddos were little I’d cut the piece of toast into strips so they could dunk it in syrup. Now they like them cut into strips for a quick and tasty breakfast on the school day run.
Yup, I even got these gorgeous blueberries and mango from the .99 Cent Store!
Butter, whipping cream, sugar, bread, vanilla, pumpkin pie spice and EVEN the Jennie-O Turkey Bacon too!?
Enjoy your Fool Proof French Toast!
Pass the Syrup,
Meg XOXO
PLEASE take a moment to TAP the banner below… Each VOTE counts BIG TIME!!! Thank You! XOXO
7 comments
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Robyn
August 10, 2012 at 1:09 pm (UTC -7) Link to this comment
French Toast is one of my favorites! Thanks for sharing at Foodie Friends Friday party!
Robyn from Robyn’s View
Ericka @Chef PickyKid and Me
August 11, 2012 at 8:54 am (UTC -7) Link to this comment
This recipe looks great! Thanks for sharing on Foodie Friends Friday!
Lois Christensen
August 12, 2012 at 1:19 pm (UTC -7) Link to this comment
Yes, pass the syrup to me! That looks great! Thank you for sharing at Foodie Friends Friday!
Lin
August 14, 2012 at 2:55 pm (UTC -7) Link to this comment
Yummm! I love french toast but have never ever made it. Thanks for sharing this super easy (dummy proof) way of making it
Found your blog through the SoCal linkup map.
chewylicious
September 11, 2012 at 7:32 pm (UTC -7) Link to this comment
i love love love french toast…too bad i’m on a low carb diet otherwise i’d go and make it right now!!! sounds/looks so delish! thanks for sharing and ps! stopping by from the blog hop xoxoxo
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September 26, 2012 at 7:44 am (UTC -7) Link to this comment
Hi just happened upon your website from Google after I entered in, “Fool Proof French Toast” or
perhaps something similar (can’t quite remember exactly). Anyways, I’m grateful I found
it simply because your subject material is exactly what I’m searching for (writing a university paper) and I hope you don’t
mind if I gather some information from here and I
will of course credit you as the source. Thank you very
much.
Colleen
February 1, 2013 at 7:52 am (UTC -7) Link to this comment
Have you ever considered publishing an ebook or guest
authoring on other sites? I have a blog based upon on the same information you discuss and
would love to have you share some stories/information. I know my viewers would enjoy your work.
If you are even remotely interested, feel free to shoot me an email.