Scrambled French Toast Recipe

3.5 1 3
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Scrambled French Toast Recipe

Read Reviews
3.5 1 3
Publisher Photo
I make a point of saving my leftover bread just so I can make this family-favorite recipe. Kids will have fun helping you prepare it, but will enjoy eating this sticky "scrambled" version of French toast even more!
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 12 cups cubed day-old bread (1/2-in. cubes)
  • 3 tablespoons butter
  • 1/2 to 2/3 cup sugar

Directions

In a large bowl, beat eggs. Add milk, vanilla, cinnamon and nutmeg. Add bread cubes and toss; let stand for 5 minutes. Melt butter in a large skillet. Add bread cubes and stir until cooked and browned. Gradually add sugar; stir to coat evenly. Cook until all sugar is dissolved, about 5 minutes. Yield: 6-8 servings.
Originally published as Scrambled French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p93

Nutritional Facts

1 cup: 305 calories, 11g fat (5g saturated fat), 127mg cholesterol, 387mg sodium, 42g carbohydrate (17g sugars, 1g fiber), 9g protein.

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  • 4 eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 12 cups cubed day-old bread (1/2-in. cubes)
  • 3 tablespoons butter
  • 1/2 to 2/3 cup sugar
  1. In a large bowl, beat eggs. Add milk, vanilla, cinnamon and nutmeg. Add bread cubes and toss; let stand for 5 minutes. Melt butter in a large skillet. Add bread cubes and stir until cooked and browned. Gradually add sugar; stir to coat evenly. Cook until all sugar is dissolved, about 5 minutes. Yield: 6-8 servings.
Originally published as Scrambled French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p93

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MY REVIEW
brat85 User ID: 4823464 19871
Reviewed Apr. 3, 2014

"I really like the taste, it has just the right amount of sweetness. I don't think I will make the cubes again, instead will use thick slices of bread and put it on the griddle. I had a difficult time using the skillet; a lot of the cubed bread turned to mush when turning them. Or I may dip several cubes in the liquid and put in pan to cook. I will make this again, I'm just not sure in which form, cubes or thick slices."

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