French Toast (Robert Irvine recipe)



Country white bread frying in a generous amount of melted butter

Country white bread frying in a generous amount of melted butter

Last Sunday after church, my husband asked for French toast for lunch. The last time I made French toast for him, we were newly married and he was not too thrilled with my method. (Whisk a few eggs in a casserole dish, along with a lot of milk and a dash of vanilla. Soak bread in mixture. Cook in skillet coated with non-stick cooking spray).

Fast forward six years, and I decided to look up a recipe online to “get it right.” I came across this one from Robert Irvine, Food Network chef extraordinaire. Besides adding some sumptuous spices to the mixture, there is also granulated sugar and much less milk. Mr. Irvine coats his skillet with half a stick of melted butter, which then the soaked bread is fried in.

The result? My husband said it was THE BEST French toast he had ever eaten. Period. Now if my ratings can go from not too thrilled to the best ever, I think we have a winner of a recipe.  🙂


French Toast (Robert Irvine recipe)
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 4 eggs
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • 4 large slices white bread
  1. In a small casserole dish, combine: cinnamon, nutmeg, and sugar.
  2. Add eggs and vanilla and whisk. Whisk in milk.
  3. Heat a 12 inch square skillet over medium heat. Melt butter, tilting pan to cover completely.
  4. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with maple syrup.


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