Today for cooking through my collection I have a recipe from the Taste of Home Breakfast
cookbook.
I love Taste Of Home’s recipes and cookbooks. Taste of Home helped me learn how to cook a wide variety of foods and desserts and I have been a loyal follower of their recipes for about 18 years. And yes that dates me and tells you how old I am since I think Taste of Home has only been around 18 yrs or so. 🙂
Today’s recipe is called Scrambled French Toast. It is basically all the flavors of french toast in a scrambled form, which makes it very quick and easy to make.
Now, I will admit this is not the prettiest of meals that I have served, but food is about more than how it looks, it is about how it tastes. Or at least I kept telling myself that when I saw how it looked in the picture……..
I had never heard or seen a recipe for Scrambled French Toast until I saw it in the Taste of Home Breakfast book, but when I saw it while going through the cookbook, I knew I had to try it.
My kids loved this and I think it makes for a fun breakfast or lunch. The texture was a little different than regular French toast, but it was still very good. I used gluten free bread, so that might have something to do with the texture being a little different, but overall it was still very good.
Have any of you ever made scrambled french toast or anything like it?
Scrambled French Toast
Change up breakfsat with this easy to make scrambled French Toast
Ingredients
- 4 eggs
- 2 cups milk
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg ( I left this out since several in my family do not like nutmeg.)
- 12 cups of bread cubed into 1/2 pieces, use gluten free version for gluten free version
- 3 tablespoons butter
- 1/2 cup sugar
Instructions
- In a large bowl beat eggs. Add the milk, vanilla, cinnamon, and nutmeg.
- Add bread cubes and toss to coat the bread. Let stand for 5 minutes so the bread can soak up some of the liquid.
- Melt butter in a large skillet or pan. I used my electric skillet.
- Add cubes to pan and cook until lightly browned. You want to stir this, but not constantly. You want the bread to brown a little, than stir, than brown some more.
- Gradually add sugar and stir to coat evenly. Cook a few more minutes.
- Serve and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 146mgSodium: 528mgCarbohydrates: 61gFiber: 2gSugar: 21gProtein: 14g
Nutritional values are approximate and aren't always accurate.
This looks interesting! I will have to try this. Sure my kids would love it! I have made french toast sticks using hamburger and hot dog buns when I have some leftover and my family loves that! Especially when I toss them in sugar & cinnamon before serving.
Cool– I LOVE bread pudding (and if I serve it at breakfast with syrup instead of icing I DO call it French toast casserole!) and this would be a great alternative– no turning on the oven and heating the house!
This is kind of like a bread pudding, a little drier han bread pudding, but the same idea. I had not thought of it that way.
Like Sarah, I was thinking it made me think of a quick in-a-skillet version of bread pudding. My family isn’t fond of raisins, but a drizzle of fruit preserves and this would be a great dessert too.
A great way for me to use up the not-so-good looking but ok-tasting gluten-free bread I tried out that is sliced up in my freezer.
A skillet version of bread pudding is a good way to describe it. I like that. And yes fruit or something like that added to this would be great!
Funny, I thought bread pudding too. The thing is hubby loves bread pudding but isn’t all that fond of french toast and I love french toast but do not like bread pudding, at all. So this looks like a good compromise!
I made this recipe this am for my girls. They LOVED it. I started out in a stainless pan and it stuck so I switched to my nonstick and it cooked up perfectly. I also swapped a little maple syrup for the sugar. Great, easy recipe! thanks!!
I am so glad that they enjoyed it! Thanks so much for letting me know. And I am glad to know that real maple syrup works.
I just finished making this for our crew. With 10 kids to cook for (the older two eat their own breakfast), this was so much easier to prepare then regular french toast would have been. I rank it up there with the overnight french toast my daughter likes to make. Thanks!
My family has made this almost weekly for almost 20 years! We make ours pretty much the same way, but we brown some turkey sausage and add that to the mix. Then, drench (as the diet permits) with maple syrup and/or butter. Loved it when I was a toddler, love it as a twenty-something!
I love the idea of adding sausage to it. That would be really good!
I tried this recipe and I followed it through every direction you stated and it didn’t look like yours 🙁 Mine looked like slop. Very disappointed.
Mine did too! But it tasted great!
This looks wonderful! I think it would be a great way to use up left-over buns and french bread. I’d add a t. of maple flavoring and use brown sugar rather than white; need to try!!
I have made something similar. And I also called it scrambled french toast. Very similar, but zero spices. The only sweetener added was a couple tablespoons of maple syrup. It has always been well liked here.
BUT my husband always preferred the version he learned from his father. Bread torn into pieces and cooked in butter, then eggs added and cooked in too. His dad always called it army eggs.
Thank you for sharing the versions that your family enjoys!