Snow Day French Toast

Snow Day French Toast

11 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Laura Owen
Recipe by  Laura Owen

“I make this delicious French toast on snow days. I use cinnamon-raisin English muffins rather than bread, with great results. Serve with warm maple syrup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 slices

ADVERTISEMENT

Directions

  1. Mix eggs, milk, salt, and nutmeg together with a fork, until the whole mixture is pale yellow. Pour this into a low, flat pan or a large, shallow dish.
  2. If you are using English muffins, cut them in half so that you have six halves. Let the halves or the slices of bread soak on each side in the egg mixture. Spread a layer of granulated sugar on a plate, and dip both sides of the bread in sugar.
  3. Heat a griddle or skillet over medium heat. Put about half a tablespoon of butter in the pan, and let it melt. Place two muffin halves or slices of bread in the pan. Cook for 2 to 3 minutes on each side. Wipe old butter out of pan, and repeat with remaining slices of bread.

Share It

Reviews (11)

Rate This Recipe
WildRose
19

WildRose

Outside, a snowy Boxing Day... inside, lot's of stale bread in the cubboard... Snow Day French Toast... Perfect! This is so easy and good! I like how the sugar caramelizes, *slurp!*, and how this French Toast recipie does not require cinnamon (no cinnamon fan). I did do a little variation, using buttermilk, normal bread, and light brown sugar. Tip: Make sure you mix the batter frequently, the heavy nutmeg sits on the bottom with the result that the last bread slices are extra nutmeggy.

MYKIDSMOM5
7

MYKIDSMOM5

This turned out super sweet! I don't know if it's great idea to dip the bread in sugar and then griddle it. The sugar melts and gets everything sticky and burns before the toast is cooked all the way. And after you put it on a plate it sticks to the plate and you have to literally scrape it off. Not for me.

JESSTAGG
6

JESSTAGG

The recipe ended up being delicious...after a slight trial and error process. The recipe says to soak bread in the egg mixture. I would say if you want the eggs fully cooked dip and remove the bread very quickly. I also added some ground cinnamon to the white dipping sugar.

More Reviews

Similar Recipes

French Toast I
(784)

French Toast I

Easy French Toast
(176)

Easy French Toast

Oven-Baked Caramel French Toast
(142)

Oven-Baked Caramel French Toast

Overnight French Toast II
(139)

Overnight French Toast II

French Toast Corners
(113)

French Toast Corners

Skiers' French Toast
(61)

Skiers' French Toast

Nutrition

Amount Per Serving (3 total)

  • Calories
  • 539 cal
  • 27%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 96.4 g
  • 31%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 165 mg
  • 55%
  • Sodium
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

French Toast I

>

next recipe:

Easy French Toast