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Lesson 7 of 12
Classic French Toast
What You'll Learn
- How to make an egg-milk dipping mixture
- How to dip bread and let the excess drip off
- How to fry on a buttered pan
- How to flip delicate food without breaking it
- How to cook in batches
Safety Checklist
- Adult helper present the entire time
- Pan handle turned inward
- Butter may sizzle when it hits the pan — stand ready, not scared
- Flip AWAY from you (push the spatula forward)
- Turn off the burner when done
Watch & Learn
Ingredients & Tools
Ingredients
- 4 slices thick bread (Texas toast works great)
- 2 eggs
- 1/3 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- Butter (for the pan)
- Syrup for serving
Tools
- Frying pan
- Shallow bowl or wide plate
- Fork or whisk
- Flat spatula
- Pot holder
Let's Cook!
- Set up your station
- Make the dip: Crack 2 eggs into the shallow bowl. Add milk, sugar, and cinnamon. Beat well with the fork until no white streaks remain.
- Pan on burner, handle inward. Turn to medium heat.
- Butter test: Put a small pat of butter in the pan. If it melts and gently sizzles — perfect. If it immediately browns — too hot, turn down.
- Dip the bread (3-3-3): Hold a slice by one edge. Lay it flat in the egg mixture — count to 3. Flip it — count to 3. Lift it out and hold over the bowl — count to 3 (let excess drip off).
- Lay the dipped bread gently into the pan. Don't drop it.
- Cook 2–3 minutes until the bottom is golden brown (peek with the spatula).
- Flip: Slide the spatula under and flip AWAY from you in one motion. Cook the other side 2 minutes.
- Move the finished slice to a plate.
- Add a new pat of butter for the next slice. Repeat until all slices are done.
- TURN OFF THE BURNER.
- Serve with syrup!
Pro Tips
- Thick bread (like Texas toast) works best — thin bread gets soggy
- Don't over-soak. The 3-3-3 count is your guide.
- Add a small pat of butter between every batch — it adds flavor and prevents sticking
- Slightly stale bread actually absorbs the egg better than fresh
Skills Checklist
- My egg mixture had no white streaks
- I dipped and drained the bread (not soggy)
- I did the butter test before cooking
- I flipped without breaking the bread
- I cooked in batches with butter between
- The burner is OFF