Blog Layout

I'd forgotten how simple and delicious French Toast is! Years ago, when I owned my restaurant I served poundcake French Toast at Sunday brunch... It was a huge favorite!
I prefer using thick, slices of  white bread cut from an unsliced, pullman loaf.

Homemade French Toast
Recently we enjoyed an indulgent meal at a new breakfast spot. It's a southern, chain restaurant with most of their business in the south. It was busy, fun and the portions were enormous!


Junnie ordered French Toast and it was practically the size of a birthday cake, delicious and decadent.


I developed this recipe and tried using a healthier, artisan bread and also using a simple, white bread. Both are simple and outstanding so it really depends on what your favorite style of bread is for French Toast! It's nice to have variety.


 Preparing Breakfast French Toast

Prep Time: 15 min

Cooking Time: 15 min

Yield: 4 portions


Ingredients                       

1 ea                Egg  whisked
1/2 tsp          Granulated Sugar 
1/2 C             Milk 

1/4 tsp         Vanilla


1 tsp              Butter, lightly salted, melted


1 C                 Chocolate chips, blueberries, walnuts, bananas, etc...


How to Prepare Breakfast French Toast


Step 1

Crack the egg into a bowl, add the sugar, milk & vanilla; whisk gently to incorporate.




Step 2

Heat the pan to medium heat, add butter to melt.

Dredge one slice of bread in the egg batter, invert so the batter is on both sides.




Place into the hot pan and cook the French toast until it is golden brown on the bottom, about 3 minutes.




Step 3
Place the French toast onto a plate and sprinkle with powdered sugar.


with white, sliced bread




with Artisan bread


Best serve fresh and hot with maple syrup, butter, fresh fruit etc...


13 tips for greater kitchen efficiency from Certified Master Chef Thomas Griffiths.
By Tom Griffiths March 27, 2025
Running a successful, efficient kitchen comes down to organization and execution. A kitchen that struggles with workflow, menu execution, and communication will face higher labor costs, wasted ingredients, and frustrated staff. In this post, I’ll break down the key areas that make the biggest impact.
sustainable sourcing for restaurants
By Tom Griffiths March 11, 2025
Discover how sustainable sourcing can reduce costs, attract eco-conscious diners, and future-proof your restaurant. Explore local sourcing, waste as a resource, and zero-waste strategies to make your restaurant more sustainable.
Food product development test kitchen
By Tom Griffiths February 19, 2025
Looking to launch a winning food product? Learn expert strategies for food product development, from concept testing to scaling and sensory science, by CPG leader Chef Tom Griffiths.
Menu engineering
By Tom Griffiths February 5, 2025
Menu engineering is a strategic approach to balancing creativity, cost, and operational efficiency to craft a menu that works for your business and your guests. Learn how.
By Tom Griffiths January 30, 2025
Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!
By Tom Griffiths January 30, 2025
My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.
By Tom Griffiths January 30, 2025
I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get. I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata. The first time I ate this frittata, I actually thought it was crabmeat!
By Tom Griffiths January 24, 2025
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
By Tom Griffiths January 24, 2025
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
Use flavor pairing to elevate your menu
By Tom Griffiths January 21, 2025
Learn the science of flavor pairing to create unforgettable dishes. Discover tips on balancing tastes, textures, and aromas to elevate your restaurant menu.
More Posts
Share by: