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Breakfast
Fannie Farmer’s German Toast
The 1910 precursor to everyday French toast: day-old bread softened in lightly sweetened egg custard and browned on a buttered griddle.
BreakfastBrunchVegetarianSkilletStovetopPublic domainHistoric recipeBeginner-friendly
Prep8 min
Cook10 min
Serves3
Total18 min
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 3 large eggs
- 1 cup whole milk
- 2 tbsp granulated sugar
- 1/2 tsp kosher salt
- 6 slices day-old sandwich bread
- 2 tsp unsalted butter, plus more as needed for the griddle
Make it happen
Directions
- 1
Whisk the eggs, milk, sugar, and salt in a shallow dish until evenly combined.
- 2
Add the bread in a single layer and let it soak until softened but still sturdy enough to lift, turning once.
- 3
Melt half the butter on a griddle or wide skillet over medium heat.
- 4
Cook the soaked bread in batches for 2–3 minutes per side, until deep golden and the egg mixture is set. Add the remaining butter between batches.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.
1 portion