French Toast (with a secret ingredient)

French Toast

French Toast
French Toast

This past weekend my mom came to town to hang out, and we had her, her boyfriend, and his son over for breakfast on Sunday morning. I thought it would be nice to make the french toast that she used to make for me growing up. Hopefully my mother doesn’t kill me for posting her secret ingredient online for all the world to see.

French Toast


Bread of some kind – we used a baguette cut into thing pieces at a diagonal so they were bigger. If the store had challah, we would’ve used that, but they didn’t.
Cinnamon and whatever other spices you want – we used a pinch of nutmeg.


Melt 1 1/2 – 2 scoops of ice cream in a wide, shallow bowl (like the one Jonah is using in the pictures above and below). Wait until the ice cream soup has cooled from melting, and add 2-3 eggs. Whisk together. Add 1/2 tsp cinnamon and a pinch of nutmeg. Soak your bread in egg mixture: we press it down to make sure it gets nice and wet. Melt butter in a pan over medium heat, and add bread. Cook until lightly browned on both sides.

The key, in my opinion, is having the toast perfectly done on the outside but still making sure that all the eggy stuff is cooked on the inside. Sometimes it helps to pop them in the oven on a low temperature: 1) it keeps the toast warm while you’re finishing up the cooking and 2) it helps cook the inside.

We served the french toast with syrup, greek yogurt, and fruit. It was quite delicious, and I think everyone enjoyed it thoroughly. I can also see replacing the ice cream with eggnog for the holiday season (because what isn’t good with eggnog?)!