Recipe of the Month: Home Style French Toast


By Susan Benton,

This has been an emotional time in America, and for Panama City Beach too. With that, many people have taken to their kitchens, myself included. Not like I wasn’t already there, but I have been cooking a lot for my husband who is trying to limit his time between the medical office and the hospital where he would often eat.

This weekend he stopped at a local farmers stand on the way home and picked up a loaf of bread. I sprayed the package and him like I always do (now with COVID-19) before he entered the house, and then he requested French Toast.

French Toast2I haven’t made French Toast since the kids were in high school, so I dug up this recipe.


1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoons sugar

4 tablespoons real butter

4 eggs

1/4 cup whole milk

1/2 teaspoon vanilla extract

8 slices challah, brioche, or good white bread

1/2 cup maple syrup, warmed (My husband likes blackstrap molasses)


Toast bread slices, lightly

In a small bowl, combine cinnamon, nutmeg, and sugar and set aside.

In a medium bowl whisk together eggs, milk, and vanilla, and then add the cinnamon mixture still whisking.

Pour mixture into a shallow container like a pie plate.

In a 12-inch skillet, melt butter over medium heat.

Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

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