High Cooking: French Toast

French toast is one of my favorite breakfast foods, and I rarely eat it for breakfast. It’s a great way to use bread that’s starting to get stale, and every kind of bread gives a different flavor and texture. My most recent batches of French toast used some nine-grain bread with various seeds in it, which turned out delicious.

It’s quite easy to make, as well. Here’s everything you need:

  • Eggs
  • Milk
  • Bread
  • Butter
  • Spices if desired

This recipe will make around 4-6 slices of French toast. The cost is minuscule; you could quadruple the recipe and make 24 slices for a total of about $8.25, which is 34 cents each. This works out to roughly 70 cents per 500 calories.

To start, recreate The Threesome that Never Came from one of my previous recipes.


Beat the eggs into submission and add 1/4 cup of milk and the spices. I like to use a teaspoon of vanilla, a quarter teaspoon of ground nutmeg, and a dash or two of cinnamon. Keep beating the mixture until it’s as runny as it’ll get, which should help increase the fluffiness of the final product.

Then soak a slice of bread for about 10-15 seconds on each side, or longer if you want it to be softer and more fluffy. Melt half a tablespoon of butter per slice in a skillet, and cook them on medium-low heat. My gas stove tends to be hotter than most, so I had to turn it way down. The egg mixture will burn very quickly after it starts browning, so you might have to experiment a little to find the perfect temperature on your stove.


The calorie content of each slice depends on the bread you use and how long you soak it in the egg mixture. With 110-calorie bread slices, including the butter for cooking and a tablespoon of maple syrup per slice, mine were around 240 calories each.


After consuming all my French toast, I used the last of my maple syrup to make a dessert out of fresh snow, a family tradition that goes back as far as I can remember. It’s surprisingly delightful; snow has a slight but distinctive flavor, and coalesces into crunchy bits of ice as you chew it. Of course I used my titanium spork to eat it. Just look at the words on the handle.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s