Hand-Cut French Toast – Perfect for Mother’s Day


Recipe by Hal Goodtree. Picture by CurryPuffy.

Cary, NC – Mother’s Day is next Sunday (May 8). Officially, it’s a holiday for kids to celebrate their Moms. Unofficially, Dads better have a plan of action.

Here’s a sure-fire recipe that takes traditional French Toast and kicks it up a notch. Plus, with a little supervision, you can get the kids to do most of the work.

Hand-Cut French Toast

Most recipes for French Toast start with packaged white bread, like Wonder or Sunbeam. But simply substituting hand-cut slices of from a freshly baked loaf turns an ordinary breakfast into a gourmet meal.

The possibilities are endless – whole wheat, rye, sunflower, raisin and nut. The bread can have a dense texture or a light and fluffy character. To me, a good crust is a must for this recipe.

Most supermarkets have a selection of artisanal, uncut breads. La Farm Bakery and Great Harvest Bread Company both offer wonderful, freshly baked loaves.

Add eggs, milk, butter and frying pan and you’re good to go.


  • 1 loaf freshly baked bread
  • 3 eggs
  • 1/3 cup of milk


Preheat the griddle or pan to medium high.

  1. Slice the Bread – Slices can be thick or thin. The appropriate range seems to be more than 1/2 an inch, but less than 1″.
  2. Mix up Eggs and Milk – Here’s where the kids can get involved. Ask them to crack the eggs, add the milk and whip it all together with the side of a fork. Using a shallow dish will make it easier to soak the bread.
  3. Soak the Bread – Ask the kids to soak each slice of bread in the egg/milk mixture. If the slices are too wide to fit in the bowl, cut each slice in half.
  4. Cook the Slices – Use a pat of butter to grease the griddle or pan. If you’re kids are old enough, ask them to cook each slice until golden brown on one side, then flip. Depending upon the heat of the griddle, cook 2-4 minutes per side.

Serving Sides

Sometimes, it’s the side dishes that dress up a meal. That’s also the case with this recipe.

It goes without saying that coffee and orange juice are traditional favorites with French Toast. Put a small bouquet of flowers in a bud vase on the table. Slice up an orange. It’s really that simple.

Maple syrup, jam and jelly are also traditional accompaniments to French Toast. Get a jar of local preserves at any of Cary’s farm markets.

Fresh strawberries are in season now in North Carolina. They make a great topping or side to French toast. Just wash them and cut them up.

You can also lightly dust the French Toast slices with powdered sugar or cinnamon. Fry up some thick-cut bacon beforehand for a truly hearty breakfast.

Keep it simple, keep it fun. Don’t expect Mom to do the dishes and you’ll come out on top.