12 Breakfast Ideas From Grandma’s Recipe Box

Did you know that many of today's most popular breakfast recipes originated during the Great Depression, when resourceful grandmothers had to create filling meals from simple ingredients? You'll find these time-tested techniques throughout Grandma's recipe collection, from fluffy buttermilk pancakes to hearty country-style hash browns. Whether you're craving something sweet or savory, these 12 cherished family recipes capture the warmth of traditional home cooking while offering practical, budget-friendly ways to start your day.

Classic Buttermilk Pancakes

Classic buttermilk pancakes hold a special place in breakfast history, dating back generations when families would gather around the kitchen table for a hearty morning meal. These fluffy, golden discs have become synonymous with weekend breakfasts and holiday mornings, offering both comfort and satisfaction to those lucky enough to enjoy them.

The key to perfect buttermilk pancakes lies in the chemistry between the acidic buttermilk and the basic leavening agents, creating the signature bubbles that make these pancakes light and airy. While simple to prepare, mastering the technique of proper mixing and cooking temperature will elevate these pancakes from good to exceptional.

Ingredients:

• 2 cups all-purpose flour
• 2¼ cups buttermilk
• 2 large eggs
• ¼ cup melted butter
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Cooking spray or butter for griddle

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract, whisking until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined – small lumps are perfectly acceptable and actually desired.

Heat a griddle or large skillet over medium heat until drops of water dance and sizzle when sprinkled on the surface. Lightly grease the cooking surface with cooking spray or butter. Pour approximately ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges begin to look dry, typically 2-3 minutes.

Flip the pancakes only once and cook the other side until golden brown, about 1-2 minutes more. Resist the urge to press down on the pancakes with the spatula, as this will deflate their fluffy texture.

Transfer finished pancakes to a warm plate and continue with the remaining batter.

For best results, let the batter rest for 5-10 minutes before cooking, which allows the flour to fully hydrate and results in more tender pancakes. Never overmix the batter, as this develops gluten and creates tough pancakes.

If the pancakes brown too quickly, lower the heat – the perfect pancake should be golden brown on the outside and fully cooked but moist on the inside.

Country-Style Hash Browns

These crispy, golden-brown hash browns are a cherished breakfast staple that brings back memories of weekend mornings at grandma's house. The secret to achieving that perfect crunch on the outside while maintaining a tender interior lies in the preparation method and cooking temperature.

The key to exceptional hash browns is using the right type of potatoes and removing excess moisture before cooking. Russet potatoes are ideal for this recipe due to their high starch content and ability to crisp up beautifully when fried. This recipe serves 4 people and can be easily doubled for larger gatherings.

Ingredients:

• 4 large Russet potatoes
• 1 medium onion, finely diced
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer the dried potatoes to a large bowl and mix with the diced onion, salt, pepper, garlic powder, and paprika until well combined.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the vegetable oil and butter, allowing the butter to melt completely. Once the fat is hot, spread the potato mixture evenly in the pan, pressing down with a spatula to create a uniform layer. Cook for 8-10 minutes until the bottom is golden brown and crispy.

Using a large spatula, carefully flip the hash browns in sections. Add a little more oil if needed, and continue cooking for another 6-8 minutes until the second side is equally crispy and golden brown. The interior should be tender when pierced with a fork.

For best results, allow the potatoes to completely drain of moisture before cooking, and avoid stirring them too frequently while in the pan. The hash browns can be kept warm in a 200°F oven while preparing other breakfast items, though they're best served immediately for maximum crispiness. Leftovers can be reheated in a skillet to restore their crunch.

Farm Fresh Egg and Cheese Soufflé

Farm Fresh Egg and Cheese Soufflé rises magnificently from its dish like a golden cloud, bringing warmth and elegance to any breakfast table. This classic French dish transforms simple ingredients into something truly spectacular, making it perfect for special morning gatherings or when you want to elevate your breakfast routine.

While soufflés have a reputation for being temperamental, this version is more forgiving than most. The key lies in using the freshest eggs possible and taking care with the temperature of your ingredients. The combination of sharp cheddar and Gruyere creates a rich, complex flavor that complements the light, airy texture.

Ingredients:

• 6 large eggs, separated
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Gruyere cheese, grated
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Butter for greasing soufflé dish

Begin by preheating your oven to 375°F (190°C). Butter a 6-cup soufflé dish thoroughly, ensuring you coat the sides all the way to the rim. This preparation is crucial as it helps the soufflé climb the sides of the dish as it bakes.

Create a béchamel sauce by melting butter in a saucepan over medium heat, then whisking in flour to make a roux. Cook for one minute, then gradually add milk, whisking constantly until the mixture thickens.

Remove the béchamel from heat and stir in both kinds of cheese until melted. Let this mixture cool slightly before incorporating the egg yolks one at a time, whisking well after each addition.

In a separate, clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This step requires patience and attention – the whites should be glossy and hold their shape when the beater is lifted.

Gently fold one-third of the egg whites into the cheese mixture to lighten it, then fold in the remaining whites in two additions, being careful not to deflate the mixture. Pour the batter into the prepared soufflé dish, leaving about half an inch of space at the top.

Run your thumb around the edge of the dish to create a small channel – this helps the soufflé rise evenly. Place in the preheated oven and bake for 25-30 minutes until puffed and golden brown.

For best results, serve soufflés immediately as they begin to deflate within minutes of removing from the oven. Never open the oven door during the first 20 minutes of baking, as temperature fluctuations can cause the soufflé to collapse. Room temperature eggs work best, and all dairy ingredients should be at room temperature before starting.

Consider placing a baking sheet on the bottom rack of your oven to deflect direct heat and promote even cooking.

Old-Fashioned Cinnamon Rolls

These classic cinnamon rolls are made from scratch just like grandma used to make, featuring a soft, pillowy dough filled with a buttery cinnamon-sugar mixture and topped with a rich cream cheese frosting.

The secret to these rolls lies in allowing proper time for the dough to rise, creating that perfect fluffy texture that defines a truly great cinnamon roll.

While modern recipes often take shortcuts, this traditional method produces rolls that are worth the extra effort and time. The dough is enriched with eggs and butter, making it exceptionally tender, while the filling creates those signature swirls that caramelize slightly during baking.

Ingredients:

• 4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup warm milk
• ⅓ cup granulated sugar
• ⅓ cup butter, softened
• 1 teaspoon salt
• 2 eggs
• 1 cup brown sugar
• 2½ tablespoons ground cinnamon
• ⅓ cup butter, softened (for filling)
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• ¼ cup butter, softened (for frosting)
• ½ teaspoon vanilla extract

Begin by dissolving the yeast in warm milk with a pinch of sugar.

In a large bowl, combine the flour, granulated sugar, and salt. Add the softened butter, eggs, and yeast mixture to the dry ingredients. Mix until a soft dough forms, then knead for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.

After the first rise, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 18×12 inches.

Spread the softened butter for filling over the dough, then sprinkle evenly with brown sugar and cinnamon. Starting from the long side, roll the dough tightly into a log. Cut into 12 even slices and place them in a greased 9×13 inch baking pan. Cover and let rise again for 30 minutes.

Bake the rolls in a preheated 375°F oven for 20-25 minutes or until golden brown.

While they're baking, prepare the frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread the frosting over the warm rolls immediately after removing them from the oven.

For best results, check the temperature of your milk before adding yeast – it should be around 110°F to properly activate the yeast without killing it.

The dough can be prepared the night before and left to rise slowly in the refrigerator, which actually develops a better flavor.

Always use room temperature ingredients for the dough, as cold ingredients can inhibit proper rising.

Biscuits and Sausage Gravy

Biscuits and sausage gravy is a time-honored Southern breakfast staple that's been passed down through generations. This hearty dish combines flaky, buttery biscuits with a rich, creamy gravy loaded with savory sausage, creating the ultimate comfort food experience.

Making this classic dish from scratch takes a bit of time and patience, but the results are well worth the effort. While store-bought biscuits can be used in a pinch, homemade biscuits elevate this dish to new heights, especially when paired with a perfectly seasoned sausage gravy.

Ingredients:

• 1 pound breakfast sausage
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 6-8 freshly baked biscuits
• 2 tablespoons butter
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper (optional)

Start by crumbling the breakfast sausage into a large skillet over medium heat. Cook the sausage thoroughly, breaking it into small pieces with a wooden spoon as it browns.

Once the sausage is fully cooked, assess the amount of fat in the pan – you'll need about 3 tablespoons of fat to make the roux. If there's excess fat, drain some off; if there's not enough, add a bit of butter.

Sprinkle the flour over the cooked sausage and fat, stirring constantly to create a roux. Cook this mixture for 2-3 minutes to remove the raw flour taste.

Gradually add the milk, stirring continuously to prevent lumps from forming. Add the salt, pepper, and garlic powder, continuing to stir as the gravy thickens. This process usually takes about 5-8 minutes.

Once the gravy reaches your desired consistency, reduce the heat to low and let it simmer for an additional 2-3 minutes, stirring occasionally. If the gravy becomes too thick, thin it out with a little more milk.

Split the warm biscuits in half and ladle the hot gravy generously over them.

For best results, make sure your milk is at room temperature before adding it to the roux, as cold milk can cause the gravy to become lumpy. Always taste and adjust seasonings before serving, as breakfast sausage brands vary in saltiness.

The gravy will continue to thicken as it cools, so it's better to err on the slightly thinner side when cooking.

Apple Cider Coffee Cake

Apple Cider Coffee Cake brings back memories of crisp autumn mornings, when the aroma of fresh-baked treats would fill Grandma's kitchen. This moist, tender cake combines the warmth of cinnamon and nutmeg with the sweet tanginess of concentrated apple cider, creating a breakfast centerpiece that's both comforting and elegant.

The secret to this coffee cake's distinctive flavor lies in reducing apple cider to intensify its taste, while a crunchy streusel topping provides a delightful textural contrast. The cake itself remains remarkably moist thanks to the addition of sour cream, making it perfect for serving at breakfast or brunch gatherings.

Ingredients:

• 2 cups apple cider
• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

Streusel Topping:

• 1 cup all-purpose flour
• ⅔ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ cup cold butter, cubed
• ½ cup chopped pecans

Begin by reducing the apple cider in a saucepan over medium heat until it measures ½ cup, approximately 20-25 minutes. Allow it to cool completely while preparing the other ingredients.

Preheat the oven to 350°F and grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then mix in the sour cream, cooled reduced apple cider, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Pour the batter into the prepared pan and spread it evenly. For the streusel topping, combine the flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans and sprinkle the streusel evenly over the batter.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. For best results, avoid opening the oven door during the first 30 minutes of baking to prevent the cake from sinking in the middle.

The cake can be made ahead and stored at room temperature for up to 3 days, though it's best served slightly warm. To reheat individual pieces, microwave them for 15-20 seconds before serving.

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread represents one of the most cherished Southern breakfast traditions, passed down through generations. The magic of this recipe lies in the way the cast iron creates a perfectly crispy golden crust while maintaining a tender, moist interior that melts in your mouth.

The key to exceptional cornbread is using a well-seasoned cast iron skillet and quality ingredients, particularly stone-ground cornmeal. This recipe strikes the perfect balance between sweetness and savory flavors, making it versatile enough to accompany any breakfast spread, from eggs and bacon to honey butter and jam.

Ingredients:

• 2 cups stone-ground yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/3 cup honey
• 8 tablespoons unsalted butter, melted
• 2 tablespoons vegetable oil for the skillet

Preheat your oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat up. While the oven heats, whisk together all dry ingredients in a large bowl. In a separate bowl, combine the buttermilk, eggs, honey, and melted butter, whisking until well blended.

Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides. Pour the wet ingredients into the dry ingredients and stir just until combined – don't overmix. The batter should be slightly lumpy.

Pour the batter into the hot, oiled skillet; it should sizzle as it hits the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The edges should be crispy and pulling away from the sides of the skillet. Let it cool in the pan for 5-10 minutes before serving.

For best results, never wash your cast iron skillet with soap – simply wipe it clean and re-season as needed. If your cornbread seems dry, try reducing the baking time by a few minutes next time, as ovens can vary in temperature.

For extra richness, serve the warm cornbread with honey butter or preserve the leftovers by wrapping them tightly and storing at room temperature for up to two days.

Brown Sugar Oatmeal With Raisins

Brown sugar oatmeal with raisins is a classic breakfast dish that has warmed hearts and filled bellies for generations. This simple yet satisfying meal combines the wholesome goodness of rolled oats with the natural sweetness of brown sugar and the chewy texture of plump raisins.

The beauty of this traditional breakfast lies in its versatility and ease of preparation. While basic ingredients form its foundation, the recipe can be adjusted to accommodate different dietary needs or taste preferences, making it a reliable morning staple for families everywhere.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 cup brown sugar
• 1/3 cup raisins
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (optional)
• 1 tablespoon butter (optional)

Begin by bringing the water to a boil in a medium saucepan over high heat. Add the salt and stir to dissolve. Once the water is actively boiling, add the rolled oats and reduce the heat to medium-low. Stir occasionally to prevent the oats from sticking to the bottom of the pan.

After about 2 minutes of cooking, add the brown sugar and raisins to the mixture. Continue cooking for another 3-5 minutes, stirring regularly, until the oatmeal reaches your desired consistency. The raisins will plump up during this time, becoming tender and releasing some of their natural sweetness into the oatmeal.

Remove the pan from heat and let it stand for 1-2 minutes. If desired, stir in the butter and cinnamon at this point. The oatmeal will continue to thicken slightly as it cools, so adjust the consistency with a splash of warm water or milk if needed.

For the best results, allow the raisins to soak in warm water for 5-10 minutes before adding them to the oatmeal if they appear particularly dry.

Store any leftover oatmeal in an airtight container in the refrigerator for up to three days, adding a splash of milk when reheating to restore the creamy consistency.

Southern Grits and Red-Eye Gravy

Southern Grits and Red-Eye Gravy is a cherished breakfast staple that has graced countless tables across the American South for generations. This hearty combination features creamy stone-ground grits paired with a rich, coffee-based gravy that gets its distinct name from the reddish circles that form on its surface, resembling red eyes.

The key to exceptional grits lies in using high-quality stone-ground varieties and cooking them slowly to achieve the perfect consistency. The red-eye gravy, traditionally made with country ham drippings and strong black coffee, creates a savory complement that transforms simple grits into a memorable morning meal.

Ingredients:

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1/4 cup heavy cream
• 6 ounces country ham
• 3/4 cup strong black coffee
• 2 tablespoons butter for gravy
• Salt and black pepper to taste

Begin by bringing 4 cups of water to a boil in a heavy-bottomed saucepan. Add salt and slowly whisk in the grits, stirring constantly to prevent lumps from forming. Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally to prevent sticking. The grits should be tender and creamy when done.

While the grits are cooking, prepare the red-eye gravy. In a large skillet, fry the country ham until browned on both sides. Remove the ham and set aside. In the same skillet with the ham drippings, add butter and let it melt. Pour in the strong black coffee, scraping the bottom of the pan to incorporate the browned bits. Simmer the gravy until it reduces by about one-third and develops a slightly syrupy consistency.

Once the grits are tender, stir in butter and cream until fully incorporated. Adjust seasoning with salt and pepper to taste. Serve the hot grits in bowls, topped with the country ham slices and generously drizzled with red-eye gravy.

For best results, use freshly ground coffee and high-quality stone-ground grits, avoiding instant varieties. The gravy should be made just before serving, as it tends to separate if left standing too long. If the grits become too thick during cooking, thin them with a little hot water or warm milk to reach desired consistency.

Belgian Waffles With Fresh Berries

These light and crispy Belgian waffles, topped with fresh seasonal berries, bring back memories of Sunday morning breakfasts at Grandma's house. The secret to achieving that perfect golden-brown exterior while maintaining a tender, fluffy interior lies in the separation of egg whites and yolks.

The key difference between Belgian waffles and regular waffles is their thickness and deeper pockets, created by a specialized waffle iron. These deeper wells are perfect for catching maple syrup and holding generous portions of whipped cream and fresh berries, making every bite a delightful combination of textures and flavors.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries
• Whipped cream for serving
• Maple syrup for serving

Start by preheating your Belgian waffle iron and sifting together the flour, baking powder, and salt in a large bowl.

In a separate bowl, whisk the egg yolks, milk, vegetable oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed. Be careful not to overmix, as this can lead to tough waffles.

In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks develop. Gently fold the egg white mixture into the batter using a rubber spatula, maintaining as much air in the mixture as possible.

Pour the appropriate amount of batter onto the preheated waffle iron (usually about 1 cup, but this varies by iron size). Cook until golden brown and crispy, typically 4-5 minutes or according to your waffle iron's instructions.

While cooking, wash and prepare the fresh berries. Serve the waffles immediately, topped with berries, whipped cream, and warm maple syrup.

For best results, never stack fresh waffles as they come off the iron, as this will make them soggy. Instead, place them directly on a wire rack in a single layer, or if needed, keep them warm in a 200°F oven.

The batter can be prepared up to an hour in advance, but the egg whites should be folded in just before cooking for maximum fluffiness.

Home-Style Bacon and Potato Frittata

Home-Style Bacon and Potato Frittata is a hearty breakfast dish that combines crispy bacon, tender potatoes, and fluffy eggs into one satisfying meal. This classic combination pays homage to traditional farmhouse breakfasts, where simple ingredients come together to create something truly comforting.

This versatile dish can be served hot or at room temperature, making it perfect for both immediate consumption and make-ahead meals. The frittata's robust flavors develop as it cooks, with the bacon adding a smoky depth and the potatoes providing a substantial foundation that holds everything together.

Ingredients:

• 8 large eggs
• 6 slices bacon, chopped
• 2 medium potatoes, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/4 cup whole milk
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Start by cooking the chopped bacon in a 10-inch oven-safe skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.

Add the diced potatoes to the bacon fat and cook until golden brown and tender, about 10-12 minutes. Add the onions and garlic, cooking until the onions become translucent.

While the potatoes are cooking, whisk together the eggs, milk, salt, and pepper in a large bowl. Once the potato mixture is ready, spread the ingredients evenly in the pan and sprinkle the reserved bacon over the top.

Pour the egg mixture evenly over everything, then scatter the cheese on top. Let the frittata cook on the stovetop for 5-7 minutes until the edges start to set.

Transfer the skillet to a preheated 375°F oven and bake for 10-12 minutes, or until the eggs are completely set and the top is lightly golden.

Remove from the oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.

For best results, ensure all ingredients are at room temperature before cooking, as this promotes even cooking and prevents the eggs from curdling. The frittata can be customized with different cheeses or vegetables, but maintain the same ratio of eggs to fillings to ensure proper setting.

Always use an oven-safe skillet with a good non-stick surface or proper seasoning to prevent sticking.

Sweet Cream French Toast

Sweet Cream French Toast brings back memories of lazy Sunday mornings at Grandma's house, where the aroma of vanilla and cinnamon would fill the entire kitchen. This classic breakfast dish transforms ordinary bread into a decadent morning treat that's crispy on the outside and creamy on the inside.

What sets this version apart is the rich sweet cream mixture used for dipping the bread, creating a more luxurious texture than traditional French toast recipes. The secret lies in using both heavy cream and milk, along with a touch of sugar and pure vanilla extract to enhance the natural flavors.

Ingredients:

• 8 thick slices of day-old brioche or challah bread
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons butter for cooking
• Maple syrup for serving
• Fresh berries for garnish (optional)

Begin by whisking together the eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, and salt in a shallow bowl until well combined. The mixture should be smooth and free of any egg streaks. Place the bowl on a flat surface near your cooking area.

Working with one slice at a time, dip the bread into the egg mixture, allowing it to soak for about 20 seconds on each side. The bread should be thoroughly coated but not soggy.

Meanwhile, heat a large skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the cooking surface.

Cook the soaked bread slices for 3-4 minutes on each side, or until golden brown and crispy. Add more butter to the pan as needed between batches.

Once cooked, transfer the French toast to a warm plate and continue with the remaining slices. Serve immediately with maple syrup and fresh berries if desired.

For best results, use bread that's slightly stale, as fresh bread can become too soggy when soaked. The cooking temperature should be monitored carefully – if the pan is too hot, the outside will burn before the inside is fully cooked.

Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven for optimal crispiness.