Classic French Toast {}

I love making bread (in my bread machine) more than my family loves eating it. We never have to buy it because I make a new loaf every other morning. And although the bread is delicious, my family has become immune to the magic of fresh baked almost homemade yeasty goodness. So, I am always looking for ways to use old bread.

Our family’s favorite way to deplete the old bread cache is French toast. My recipe comes from my grandmother and her Better Homes and Gardens New Cook Book from 1962. It is simple and delicious and basic (in a good way). It can be dressed up with added flavorings if you want to get fancy (try cinnamon and Mexican vanilla), but we prefer the classic modesty of its purest form. And don’t get caught up in the fact I use homemade bread. This will work just as well with standard white bread. That’s how my grandma made it.

Depending on how much bread you have, or how many people you are serving you can easily half or double this recipe. I typically feed four people allowing each person two slices sized somewhere between presliced bread and texas toast.

This versatile recipe is quick enough to whip up on a school morning and tasty enough for a special weekend treat. Try it. It is easier than you think.

You’re welcome.

Classic French Toast

Simple and delicious French toast just like my grandma used to make. This recipe is modified from Better Homes and Gardens New Cookbook (1953, 1962).

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • old bread, enough for four people
  • 1 cup milk
  • 4 eggs slightly beaten
  • 1/2 tsp salt
  • 1 tbsp butter, or preferred cooking fat for cooking


  1. Combine milk, eggs, and salt.

  2. Slice bread to desired thickness, if not pre-sliced, and dip into mixture until coated. Do not soak the bread

  3. Fry the bread in hot butter until golden brown.

  4. Serve with syrup, jam, confectioner's sugar, or all three.