Connecticut wic program

This recipe is provided by Connecticut Department of Public Health WIC and SNAP-Ed

French Toast

Simple French toast made with whole wheat bread
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast
Servings: 6


  • 2 eggs (WIC approved)
  • 1/2 cup 1% or nonfat/skim milk (WIC approved)
  • 1/2 tsp vanilla extract
  • 6 slices whole wheat bread (WIC approved)
  • light syrup or fruit (optional)


  • Preheat the griddle over medium heat, or set an electric frying pan at 375 degrees.
  • Put eggs, milk, and vanilla in a pie pan or shallow bowl and beat with a fork until well mixed.
  • Grease the griddle or pan with a thin layer of oil or use nonstick spray.
  • Dip both sides of bread, one slice at a time, in the egg mixture and cook on the hot griddle or frying pan.
  • Cook on one side until golden brown. Turn the bread over to cook the other side. It will take about 4 minutes on each side.
  • Serve with light syrup, applesauce, fruit slices, or jam.


Optional Toppings:
  • Sliced fresh strawberries.
  • Sliced bananas.
  • Frozen berries: such as strawberries, blueberries, raspberries.
  • Canned fruit in 100% juice.
  • You can freeze the French Toast and warm up in the toaster for a quick hot breakfast. Recipe adapted from:
This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. SNAP helps low income people buy nutritious food for a better diet. To get more information contact the CT Department of Social Services at 1- (855) 626-6632 or . USDA does not endorse any products, services, or organizations. Provided by Department of Public Health in partnership with the University of Saint Joseph. This institution is an equal opportunity provider.
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