Jean’s French Toast



Serving size

2 slices bread
30 Minutes

This recipe can easily be multiplied and divided by 2. Leftover French Toast is not very good and the batter doesn’t keep well.

Jean’s French Toast


2 large Egg(s)
1 tsp. Sugar
6 Tbsp 2% milk
1/4 tsp. Ground nutmeg
1/2 tsp. Vanilla extract
4 ounce Sourdough bread (4 1-ounce slices)
2 tsp.. Unsalted butter (divided)
2 Tbsp. Maple syrup (divided)


Place the egg, sugar, milk, ground nutmeg and vanilla in a large mixing bowl.

Whisk until well blended.

Heat a non-stick griddle over medium-high heat.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place 4 slices of bread into the batter.

Gently dunk and turn the bread until it is well coated and slightly soaked.

Place the 4 slices of soaked bread on the griddle and cook for about 3 – 4 minutes.

Turn and cook on the other side.

Cook, turning occasionally, until both sides are golden brown.

Depending on your stove or griddle you may need to reduce the heat slightly.

Remove and top with one teaspoon of butter on each piece of toast and serve with pure maple syrup.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


This is NOT a low sodium recipe.

Recipe Notes

This French Toast is based on my wife’s mother’s recipe. She talked about it with such reverence that I was unsure about even cooking it. But I did.

"The menu said, 'Breakfast served any time'. So I ordered French Toast during the Renaissance."

Steven Wright, Comedian