Perfect French Toast

Perfect French Toast
When asked the origin of this dish without further ado I sputtered out a victorious France with some attitude and ‘duh!’ (courtesy of my kids lingo) as I presumably deducted from its name. But French toast existed long before France as a country even existed. French toast was created by cooks who had to feed their families with every scrap of food that was left. Even though the recipe calls for soft white bread, even stale white bread with crusts can be used to make this recipe but with extra soaking. In olden days sweet foods were the signs of wealthy but this thrifty dish with eggs for protein is a much richer dish than any of the sugar-coated processed ready-made breakfasts.


Perfect French Toast


  • Clarified Butter(Ghee) melted — 2 Tbsp
  • Eggs (large) — 2
  • Granulated Sugar — 2 tsp
  • Salt — 1/4 tsp
  • Ground Cloves — pinch
  • Ground Mace — pinch
  • Ground Nutmeg — pinch
  • Ground Cinnamon — pinch
  • Heavy Cream — 1 tsp (optional)
  • Finely grated zest of 1/2 tangerine/orange (optional)
  • All Purpose Flour — 2 tsp
  • Good quality White Bread — 2 (I used honey wheat bread)
  • Confectioners sugar — for dusting (optional)


  1. Melt 1 Tbsp of clarified butter and keep aside. In a medium bowl beat eggs, sugar, salt, spices, heavy cream, zest for about 5-7 minutes. In a separate bowl mix little of the egg mixture and all purpose flour and make a paste. Add the paste back to the remaining egg mixture and beat until all the ingredients are well incorporated and smooth.
  2. Heat remaining clarified butter to a frying pan with flame in medium-high heat. While the clarified butter is heating, soak the butter in the egg mixture for about 30 seconds until soft but not soggy.(Note: If you are using fresh bread do not soak the bread too long, if you are using stale bread then soak till the egg mixture is absorbed well into the bread).
  3. Place the bread carefully on the pan, cook undisturbed for about 2 minutes until golden and crisp on the cooking side. Flip sides and cook till crisp and golden on this side too. Place on serving platter sprinkle sugar, assorted fruits and serve hot. Enjoy!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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