Cajun French Toast


Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4

  • 2 eggs
  • 3/4 cup sugar
  • pinch of salt
  • dash of nutmeg
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • Four 1 ½-inch thick slices day-old French bread
  • Powdered sugar for dusting
  • Cinnamon, optional
  • fresh or prepared blueberries or maple syrup

Cajun French Toast 

Cajun French Toast

Click image to enlarge



Combine the eggs and sugar, beat, then add the vanilla and milk. Beat until the mixture reaches the consistency of heavy cream.

Heat the griddle or skillet to medium high. Quickly place the bread in the liquid, then transfer to the griddle and cook until light brown. Turn over and cook until that side is light brown. Immediately remove and sprinkle with powdered sugar and cinnamon.

Add your favorite berries (optional) or syrup ( I like maple )

Note: A caution against soaking the bread – you don’t want it to fall apart. If you don’t have French bread, other varieties work just as well, but will absorb the liquid differently.

Louisiana Recipes Weekly


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