Comments on: Easy French Toast Recipe

By: Sam Merritt

Sam Merritt — Wed, 24 Dec 2025 02:23:28 +0000

In reply to Jeff Winett. I appreciate the comment. :)

By: Jeff Winett

Jeff Winett — Wed, 24 Dec 2025 01:04:38 +0000

Re-reading “All” I had written now makes me want to gag :). Your succinct response said much more than I ever could. Thank you.

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 21:08:42 +0000

In reply to Jeff Winett. Hi Jeff! I am so glad you enjoyed it so much! You want that interior of the bread to also be imbued with the custard. :)

By: Jeff Winett

Jeff Winett — Sat, 20 Dec 2025 01:10:13 +0000

This recipe was outstanding, and huge California thanks headed your way, for sharing. I tend to get confused with french toast recipes that call for bread slices, as they can be different sizes from brand to brand, and same for thickness, hence my dilemma. I’m sure I did this wrong, but gosh was it delicious. I had 2 slices of my home made egg bread and they weighed in at about 2 1/5 oz. each. I guess I went to the dark side and basically soaked the slices in your custard, letting most of it completely absorb. That being said, we loved it like all get out. But I know that I am missing out on how you intended, and would love a figurative hand holding about how long you like to soak each side of your 6 slices in the custard batter, versus what I did to 2 slices. Or is it mostly a very fast dip on each side perhaps? I think you describe the outer texture of the finished French toast to be crispy, but it’s the interior that I find myself wondering about. Do I want the inside to be the bread itself, or do I want it imbued with the custard as well. I know I am overthinking here, but short of being invited to your house for breakfast, I really want to enjoy this “your way”! Thank you for your consistent presence, and healthy and happy holidays/New Year to you and yours.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 15 Jul 2025 17:38:36 +0000

In reply to Kasey. We're so happy you both enjoyed it so much, Kasey

By: Kasey

Kasey — Mon, 14 Jul 2025 22:54:09 +0000

This makes amazing French toast!
My husband says it is better than Cracker Barrel!!

By: Sam

Sam — Fri, 04 Apr 2025 15:25:43 +0000

In reply to Aubree. I'm so glad it's been such a hit, Aubree! Thank you for trusting my recipes. :)

By: Aubree

Aubree — Fri, 04 Apr 2025 12:34:14 +0000

My daughter has requested this every day this week. Easy to pull together and so yummy. You name, Sam, is a common name in our household… yep! Another Sam recipe. Thanks again!

By: Sam

Sam — Tue, 03 Sep 2024 14:22:17 +0000

In reply to LC Mo. That sounds so good! I'm glad you enjoyed it! :)

By: LC Mo

LC Mo — Sat, 31 Aug 2024 01:07:37 +0000

I used 3 Tbsp brown sugar
1 Tsp cinnamon
1/2 Tsp vanilla extract
And coated the toast with some churro sugar top with some cream cheese icing . BAM CHURRO FRENCH TOAST!!!

By: cheryl roth

cheryl roth — Tue, 25 Jun 2024 20:15:15 +0000

In reply to Pat P.. Pat, I used 1/2 &1/2, it turned out fine.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 25 Jun 2024 14:49:00 +0000

In reply to cheryl roth. Sounds like it was a big hit! Thanks for coming back to leave a comment, Cheryl

By: cheryl roth

cheryl roth — Tue, 25 Jun 2024 02:17:02 +0000

In reply to Krista. I made this tonight for supper. And my 7 yr old grandson said it was delicious!!!!! He ate 3 pieces of it!!.

By: Sam

Sam — Mon, 08 Apr 2024 00:27:29 +0000

In reply to Krista. I'm so glad you enjoyed it so much, Krista! :)

By: Krista

Krista — Sun, 07 Apr 2024 19:00:34 +0000

Just tried this recipe and I got a raving compliment that this had to be the best French Toast ever. 😍 Hats off to you Sam.

By: Sam

Sam — Thu, 21 Sep 2023 23:36:18 +0000

In reply to Pat P.. Hi Pat! Generally yes that is fine, and that is fine here with this recipe, too! Enjoy! :)

By: Pat P.

Pat P. — Thu, 21 Sep 2023 23:08:00 +0000

Sam, when I see recipes calling for equal parts heavy cream and milk, is it ok to use 1/2&1/2, equivalent to the combined volume of milk and cream? Thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 30 Mar 2023 16:37:18 +0000

In reply to Christina White. We're so happy the French toast was a hit with your crew, Christina! Thanks for coming back to leave feedback--we appreciate it

By: Christina White

Christina White — Thu, 30 Mar 2023 15:30:46 +0000

Decided to make this for breakfast this morning and it’s a winner! My kids are my critics and this one is a keeper. Thank you so much. Haven’t had negative feedback from my kids with the recipes I make.

By: Sam

Sam — Fri, 08 Jan 2021 02:31:32 +0000

In reply to Robert Parker Jr. I am so glad you enjoyed it so much, Robert! :)

By: Robert Parker Jr

Robert Parker Jr — Thu, 07 Jan 2021 18:03:14 +0000

Very delicious. Just what I feel French toast is supposed to be. My wife loved it. Thank you.

By: Sam

Sam — Sun, 27 Sep 2020 19:09:07 +0000

In reply to Janeane. That is so awesome Janeane! I am so glad everyone has enjoyed everything so much. :)

By: Janeane

Janeane — Sat, 26 Sep 2020 14:13:45 +0000

I made this for my family this morning. They loved it! It’s gotten to where all I have to say is “It’s one of Sam’s” and the start saying yum. Fantastic recipe as always!!!

By: Sam

Sam — Wed, 22 Jul 2020 00:00:44 +0000

In reply to jamie. I am so glad you enjoyed it so much, Jamie! Completely from scratch scratch french toast sounds INCREDIBLE! Reading your comment made me hungry. Thanks for sharing. :)

By: jamie

jamie — Wed, 15 Jul 2020 20:16:04 +0000

OMG! Guess what?! We made your bread loaf yesterday (about to go leave a comment there, too) and then this morning, we sliced some thick slices and made your french toast! We made FROM SCRATCH french toast! We felt so fancy!!! This recipe is great. We basically split it in thirds, using just one egg, 2 tbsp + 2 tsp of half & half, eyeballed the vanilla (probably added too much, whoops, yum!) and a pinch of salt and went a little heavy on the sugar, using 2 tsp (1/3 would have been only 1.5 tsp). Also I LOVE cinnamon, so I eyeballed it and put probably a half teaspoon. We used just two pieces of bread, REALLY thick, and we drenched them, kept using the egg mixture until ALL of it was soaked into the toast. Then we cooked on low heat in unsalted butter, which we only now stock for your recipes, lol, but it was perfect for this! This was the best french toast we’ve ever had. Until I used your recipe, I was (a) never adding sugar to the egg mixture and (b) using WAY too little half & half (in the past I’d used the amount I would add for scrambled eggs). I am so glad we stumbled across your french toast recipe! I think the sugar helped make it a little crunchy on the outside, and as you know, your bread recipe makes really soft bread, so it was really lovely, the slight crunch on the outside, and the extra soft insides. We barely used any syrup at all, and most bites I ate as-is, with no syrup. YUMMMM.