Homestead french toast recipe
Growing up french toast was a recipe we would wing, milk, eggs, a splash of vanilla and call it a day. When I had my first apartment with the teeny tiniest kitchen ever I was so ambitious, I was always cooking and baking complicated meals. Even though we didn’t even have a full size oven, no counter space and the only table we had was a little outdoor bistro table big enough for two, me and AJ.
So I called this recipe homestead french toast, because it’s a catchy title and we currently live on a homestead…but this recipe was really born in the teeny tiniest apartment and I’m 1000 percent sure I mixed up the batter in the world’s most impractical heart shaped bowl, try mixing a batter in a heart shaped that gets more narrow on the bottom. I miss that obnoxious bowl. Did I just put a heart shaped mixing bowl in my Amazon cart because I was feeling all nostalgic? Yep.
What makes this french toast recipe special?
You basically make a cake batter to dip your bread in. You have flour, sugar, eggs, milk, vanilla, and cinnamon. It’s so rich and great. We used to make this with Texas toast, but now we typically use homemade sandwich bread instead, because we’re homesteaders and we’re extra now.
So this recipe was something I found at the dawn of the internet, and I’ve been using it for decades. So naturally I want to share it on my blog, not only because I want to share it with the world, but also because every time I publish a recipe it means I have access to it on my phone so I don’t have to lug out my giant family recipe book. Who’s going to be looking at the page the most? Me and my husband. Hey there future us, enjoy your breakfast and take a deep breath if the girls are being extra this morning, let them stir the batter even if it’s going to make a mess and take 4 times as long. You’ve got this.
| Homestead french toast recipe | Print |
- ⅓ cup flour
- ⅓ cup sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅔ cup milk
- 4 eggs
- 1 tsp vanilla
- 6 pieces of Texas toast or 9 pieces of regular bread
- Butter for your skillet or griddle as needed
- Mix dry ingredients and wet ingredients separately.
- Gradually add the wet mixture to the dry ingredients so your batter doesn't clump.
- DIp each slice of bread in batter
- Heat large skillet to medium heat and add about 1 tablespoon of butter
- Cook each side for about 90 seconds or until golden brown
- Add more butter to the skillet if necessary
- Serve with butter and syrup, dust with powdered sugar if desired.
If you want to make this, you do. Pin the picture below to save it for later. We love when you share what we make.
Written by, Brittany, the geek behind the blog. Sharing tips and stories from the trenches on navigating life homeschooling and homesteading as a stay at home mom.