Basic French Toast, Peanut Butter and Banana French Toast, Captain Crunch French Toast

Basic French Toast

  • 6 slices bread*
  • 2 eggs
  • 2/3 cups milk
  • 1 teas. vanilla extract, optional
  • ¼ teas. ground cinnamon, optional

Beat together the eggs, milk, vanilla and cinnamon. Spray a griddle or skillet with cooking spray or use a spoonful of butter or margarine in the pan. Heat the pan over medium heat. Soak each slice of bread in the egg mixture so that both sides of the bread are covered. Shake off any excess egg mixture. When the pan is hot add the coated bread and brown the slices on both sides. The French toast is done when both sides are gplden brown. Usually butter and syrup are served with French toast.

*You can use whatever kind of bread you like. French toast works well with white bread, raisin bread, cinnamon bread, challah bread, whole wheat bread, etc.

Peanut Butter and Banana French Toast

  • 2 slices bread
  • 2 Tbsp. peanut butter
  • 1 egg
  • ¼ cup milk
  • 1 small or ½ large banana, sliced
  • 2 Tbsp. butter or margarine

Beat the egg and milk together. Spread one-half the peanut butter on one slice of bread and spread the other half the peanut butter on the second slice of bread. Slice the banana and place the slices on top the peanut butter on one slice of bread. Top the peanut butter and banana slice of bread with the second slice of peanut butter bread and make a peanut butter and banana sandwich. Place the butter or margarine in a skillet over medium heat. Dip the peanut butter and banana sandwich in the egg and milk mixture and coat both sides of the sandwich. Place the sandwich in the heated skillet with the melted butter or margarine and cook until both sides of the sandwich are golden brown. Serve with butter or margarine and syrup or with butter or margarine and jelly.

Captain Crunch French Toast

  • 2 thick slices bread such as Challah
  • 2 Tbsp. butter or margarine
  • 2 cups crushed Captain Crunch cereal
  • 2 eggs
  • 1/8 cup half and half
  • ½ teas. vanilla

Place the Captain Crunch cereal in a plastic zip bag and crush. Place the crushed cereal in a shallow bowl or on a piece of foil. Mix the egg, half & half and vanilla together. Dip the bread into the egg mixture so it is lightly coated and then press the bread into the crushed cereal. Melt one tablespoon of the butter or margarine in a skillet over medium heat. Add the French toast to the hot pan and cook till the first side is golden brown. Add the second tablespoon of butter or margarine to the pan, flip over the French toast and cook the second side until golden brown. Serve with butter or margarine and syrup or powdered sugar.