In a pinch, frozen french toast sticks works just fine for my boys.  But on the weekends, when they’ve got a little patience and can busy themselves with toys still cozied up in their jammies, homemade french toast definitely makes the menu.

Aiden is partial to monkey bread and he loves to help me throw it together.  But little Drew’s breakfast weakness is french toast.  Warm, spicy and buttery.  That’s the stuff lazy weekend mornings with mom are made of.  Maybe he knows it means no school!  Maybe he knows it means Saturday!  Maybe he knows it just means love…and mom! …and no school.

Any bread will do, but stale or dry will work best.  Grab your eggs, half and half, vanilla, spices and agave.  Oh butter!  Don’t forget the butter!

Whisk together the vanilla and spices.  Doing this first helps prevent the spices from clumping in the egg mixture (my secret!).  Add the eggs, half and half, agave and whisk to incorporate.

Dunk the bread into the custard and soak for about a minute, turning to ensure both sides get good coverage.

Cook in a hot pan in sizzling, melted butter until browned.  Flip to brown both sides.

Remove to a wired rack on a cookie sheet and place in the oven to keep warm if not serving right away.

If serving right away, dust with powdered sugar and serve with warm syrup.

Enjoy a cup of hot tea while you watch your munchkins gobble up the good stuff.  Then dig into your own plate of warm, sugared up love.



Best French Toast Recipe

  • 4 eggs
  • 1 cup half/half or whole milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons agave or 4 tablespoons white sugar
  • 8 slices thick-cut dry bread
  • 2 tablespoons butter, divided

Preheat the oven to 220 degrees.  Put a wire rack on a cookie sheet and place in the oven.  This will keep the toast warm as you work through batches.

Heat a skillet over medium-high heat.  Add 1/2 tablespoon of butter and melt.

In a large bowl, whisk together the vanilla, cinnamon and nutmeg until smooth.  Add eggs, half/half or milk and agave.  Whisk to incorporate.  Dunk 2 slices of toast into the custard, flipping to ensure a good soak through each side.  When the butter is melted and bubbly, add the toast, but do not move or adjust it for at least  a minute to allow it to brown up.  Once browned, about 1-2 minutes, flip and cook the other side for another 1-2 minutes, or until browned.  Remove toast to cookie sheet in the oven to keep warm and repeat dunking and cooking until you’re out of bread.

Dust with powdered sugar and serve with warm maple syrup.

Cook Time: 20-30 mins

Makes: 4 servings