Crispy Salt and Pepper French Toast


French Toast:

5 eggs

3 tablespoons half-and-half

1 teaspoon salt

2 teaspoons black pepper

1 1/2 tablespoon green onions, finely chopped (optional)

1 1/2 tablespoon cilantro, finely chopped (optional)

vegetable oil


8 (1/2") slices day-old bread*, cut on the diagonal





In a bowl or baking dish, beat together eggs with half-and-half, salt, pepper, green onions, and cilantro.

Heat a medium or large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste.

Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain.

In a small bowl, mix together ketchup and hot sauce to your desired heat tolerance.

Serve toasts warm with a side of the spicy ketchup.

*You will want to use a country or pullman loaf for this. You want it to stand up to the egg batter and not get mushy, so I always go for a day-old loaf.

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