In a bowl/baking dish combine all ingredients except the bread and oil. Whisk together to combine well.

Add a teaspoon of oil to a large frying pan and warm on medium heat.

Once the oil is heated, place a slice of bread in the egg mixture for 5 seconds, flip and leave in for another 5 seconds. Depending on the type of bread you use you may need to keep it in the egg mixture longer or shorter. You want the bread to absorb some of the egg but you don’t want it to become saturated.

Place the dipped slice of bread in the hot pan and fry for 3-4 minutes on each side. Repeat process for each slice of bread cooking in batches. Only dip the bread in the egg mixture right before you put it on the pan. If you run out of space in the pan wait until you have room before dipping another slice.

You can keep another baking dish in a 200°F oven to keep the cooked French toast warm while you finish cooking all the toast.

Serve with maple syrup or powdered sugar with fresh fruit.

Freeze any left overs individually on a cookie sheet. Once frozen transfer to an air tight container. To defrost, put the toast in a toaster for 2 minutes and serve as directed above.