neala broderick

Diners + The Best French Toast

neala broderick
Diners + The Best French Toast

Diner's remind everyone of happiness, right?

There is always a good story that goes along with a late night diner, whether it was 3 am and you barely remember what you ordered but it quite possibly saved you the following morning, or you didn't feel like waiting in line at the swanky place down the street so you grabbed the counter seat in under five minutes, or maybe this place truly has the best two dollar pancakes. Along with crumby diners come memories, stories, and laughs. Theres gotta be a reason you keep going back. 


There are plenty of fancy french toast recipes out there with 10 different toppings, filled with somethin', wrapped in bacon, deep fried and who knows what else. I'm not saying I'm all for those novelty breakfast plates but sometimes I just want simple french toast like the first bites I remember taking. No frills, just good old fashioned french toast with a slab of butter and drenched in maple syrup. 


make em ~ 

  1. Whisk together the eggs and half & half. slowly add the sweetener and seasonings
  2. Add the mixture to a large, shallow baking pan so you can evenly soak each piece of bread
  3. Soak one side for a couple minutes then flip to the other side. You don't want the bread to be soggy, but also not too dry. Find the balance!
  4. Heat your skillet to medium and add about a tablespoon of butter. Wait for it to foam then spread it evenly around the pan. 
  5. Fry a couple pieces of bread at a time (make sure to hold the piece up for a couple seconds to let any excess custard drip off).
  6. Cook each side for few minutes and there ya go! 
  7. Add whatever fruit you can get your hands on, maple syrup, and obviously more butter.

what you need ~ 

  • 2 eggs
  • 1 cup half & half (substitute milk or a non dairy creamer if you MUST)
  • 8 thick slices of bread (a rustic white or challah are my favorites)
  • 1 tablespoon powdered sugar or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract 
  • pinch of salt
  • a couple tablespoons butter