French toast
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
Bread soaked in a cinnamon egg mixture and pan-fried until golden – cooking egg through safely, with fruit on top.
- Serves 4
- About 20 min
- Stove
- Best for: Grades 2–5 (ages 7–11)
- Vegetarian
Ingredients
- 3 large eggs – contains eggs
- 150 ml (about ¾ cup) milk – contains milk
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 4 slices of whole wheat bread, or thick slices of white bread – contains wheat or gluten
- 20 g (about 1 tbsp) butter – contains milk
- 150 g (about 1 cup) frozen mixed berries, thawed, or fresh berries
- 1 tbsp runny honey, to drizzle (optional)
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- shallow dish
- fork
- liquid measuring cup
- large non-stick skillet
- spatula
- plates
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, eggs, milk.
- Wash your hands after cracking eggs.
- Carry knives pointing down, put them down flat, and never leave one in the dishwater.
- Turn pan handles inwards and keep the area around the stove clear.
Allergens: Wheat (and other grains with gluten), Eggs, Milk. Some brands may also contain sesame, soy. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Beat the eggs, milk, cinnamon and vanilla in the shallow dish with a fork until no streaks of white are left. Wash your hands. (Younger children: Beat the eggs with a fork after an adult has cracked them in.)
- Lay a slice of bread in the egg for about 20 seconds each side so it soaks up the mixture but does not fall apart.
- Teacher-led: Melt a little butter in the skillet over medium heat and turn the handle inwards.
- Teacher-led: Fry the soaked bread until golden underneath, flip with the spatula and cook the other side. Press the middle – it should feel firm, not squashy, with no runny egg. (4 min)
- Cut in half and top with berries and a drizzle of honey.
What this recipe teaches
Whisking, Preparing fruit and vegetables, Using the stove safely, Shallow frying and stir-frying, Presenting food. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children.
Nutrition per serving
| Calories | 211 |
|---|---|
| Total fat | 9.7 g |
| Saturated fat | 4.5 g |
| Sodium | 249 mg |
| Total carbohydrate | 20.7 g |
| Dietary fiber | 3.1 g |
| Total sugars | 6.7 g |
| Protein | 10.2 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels. Figures for 2% milk (the recipe finder shows the other choices).
MyPlate food groups in this recipe: Fruits; Grains; Protein Foods; Dairy. Learn about MyPlate.
Added sugars and saturated fat are best kept low – enjoy treats less often and in small amounts.
Curriculum links
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
- FCS 14.4: “Evaluate factors that affect food safety from production through consumption.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.