By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
123 cal · 18 min
French Toast
Recipe GLPR5f00b642c2c545
Classic French toast made with eggs, milk, and vanilla, cooked until golden on both sides. A simple and delicious breakfast dish that can be served with your choice of toppings like syrup, fruit, or jam.
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Ingredients
2 large eggs
1/2 cup non-fat milk
1/2 teaspoon vanilla extract
6 slices whole wheat bread
Cooking oil or non-stick spray
Directions
Start by washing your hands thoroughly with soap and water.
Preheat a griddle or non-stick skillet over medium heat, or use an electric griddle set to 375°F.
In a shallow bowl or pie pan, crack the eggs and add the milk and vanilla extract. Whisk together with a fork until well combined and uniform.
Lightly coat the hot griddle or skillet with cooking oil or non-stick spray to prevent sticking.
Working with one slice of bread at a time, dip both sides into the egg mixture, making sure to coat evenly but not oversaturate. Place the coated bread slice onto the hot griddle.
Cook the bread on the first side for about 4 minutes, until the underside is golden brown and cooked through.
Flip the bread slice over and cook the other side for another 4 minutes until golden brown and the egg coating is fully set and cooked.
Transfer the cooked French toast to a serving plate and repeat with the remaining bread slices.
Serve warm with your choice of toppings such as maple syrup, fresh fruit, jam, or applesauce.
Comments
This is a straightforward weeknight winner. Every ingredient—eggs, milk, vanilla extract, whole wheat bread, and cooking oil—is stocked at every Charlotte grocer, with no specialty stops required. At roughly 35 cents per serving for the base recipe, it costs almost nothing and scales easily for a family of six. The stated 18 minutes is honest; you'll need five minutes to whisk the egg mixture and toast bread, then twelve to cook six slices at a reasonable pace. The only minor friction is that leftover French toast doesn't reheat gracefully—it toughens in a microwave and loses its custardy interior on a second pass—making this best served fresh off the griddle.
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