Barbara’s French Toast

Barbara’s French Toast

Recipe by Barbara Bach


Prep time


Cooking time



French Toast with a “Secret Ingredient!”


  • 4 Eggs Beaten

  • 1/2 Cup of Milk

  • 1 Cup of Bisquick (Ahhh! The secret ingredient)

  • 2 tsps. of Sugar

  • 2 tsps. of Vanilla

  • 1/8 tsp. of Salt

  • 1/2 Teaspoon of Cinnamon (optional)

  • Thick, dense bread ( it’s better if the bread is not fresh) I use Sara Lee Cottage Potato Bread


  • In a bowl large enough to dip a slice of bread beat 4 eggs
  • Add Sugar, Vanilla, Salt to the mixture and beat
  • Pour in 1/2 Cup of Milk and 1 Cup of Bisquick and wisk till lumps are gone
  • Add 1 tsp. of Extra Virgin Olive Oil to a skillet and bring to medium heat. Eventually you will have to turn down the heat or it keeps getting hotter and the bread cooks too fast. Add Oil each time you cook another slice of coated bread
  • Using a large spatula coat both sides of the bread with the batter and gently lay into the heated oil. Let cook for 1 minute and 30 seconds on both sides
  • When cooking several slices of bread I keep the cooked french toast on a plate in the microwave. I then zap them for about 30 seconds before serving. You could also keep them in a warm oven @ 250 degrees
  • Before serving cut each slice diagonal and sprinkle with powdered sugar
  • PS I happen to like my French Toast without cinnamon so I make mine first and then add 1/2 teaspoon of cinnamon to the remainder of the batter
  • I discovered an easy way to cook bacon while I prepare the rest of the meal. Take a cookie sheet and line with parchment paper. Line the parchment paper with slices of bacon. Bake in a 400 degree oven for 20 minutes or desired doneness. Sometimes it take longer, depending on how many slices you are baking.

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