Classic French Toast

Jump to Recipe

This post may contain affiliate links. Please see our disclosure policy.

Blueberries are in peak season here in Washington, and there are a bounty of you-pick farms in the greater Seattle area. While I haven’t had a chance to make it out to one yet this year, I was fortunate that a friend gifted me a bag from his recent excursion — along with a dozen fresh eggs from his chicken coop.

The combination inspired me to create one of my breakfast favorites, Classic French Toast. I used 4th & Heart ghee to fry it up and a dollop on top for extra creaminess.

I’ve been a fan of 4th & Heart products since starting my first Whole30 several years ago. While this dish is a little more indulgent, the quality and texture of the ghee adds a buttery bite that helps balance out the sweetness.

5 from 2 votes

Classic French Toast

Blueberries are in peak season here in Washington, and there are a bounty of you-pick farms in the greater Seattle area. While I haven’t had a chance to make it out to one yet this year, I was fortunate that a friend gifted me a bag from his recent excursion — along with a dozen fresh eggs from his chicken coop.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2
Save this recipe!
Get this sent to your inbox, plus exclusive content just for you!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 3 large eggs
  • cup milk
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 4 slices white bread
  • 1 tablespoon 4th & Heart Ghee, plus more for serving
  • Fresh blueberries and maple syrup for serving

Instructions 

  • Whisk together eggs, milk, cinnamon and vanilla extract. Pour into a shallow dish or baking pan.
  • Place bread into the dish to soak up the egg and milk mixture, turning to evenly coat each piece.
  • Melt 1 tablespoon ghee in a frying pan over medium heat. Fry the soaked bread, two pieces at a time, until browned. Use a spatula to flip, and fry until evenly cooked.
  • Serve with fresh blueberries, or the fruit of your choice, maple syrup and an extra dollop of ghee.
iconLike this? Leave a comment below!
Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

You May Also Like

5 from 2 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating