15 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 4
  • 2 Rating Star 2
  • 3 Rating Star 1

I like to use the semisoft, inexpensive french bread or italian bread found at supermarkets, but other breads work well, too. The amount of butter for frying is approximate; use as much as you need. Serve the french toast with maple syrup.

Servings:
4
Max Servings:
4
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Ingredients

Directions

  • In a small mixing bowl whisk together the poppy seeds, eggs, milk, vanilla, nutmeg, and sugar.

  • Heat a griddle or large frying pant over medium heat. Melt 1 tablespoon of the butter in the frying pan.

  • Dip one slice of the bread into the egg batter, then quickly take it out. Continue dipping bread slices, stirring the batter frequently so all the poppy seeds don't sink to the bottom, and laying the bread on the frying pan until no more bread will fit.

  • Cook the slices for about 2 minutes per side, or until they are golden brown. Repeat with remaining bread. Serve hot.

Nutrition Facts

467.13 calories; 16.83 g protein; 59.55 g carbohydrates; 2.84 g dietary-fiber; 17.2 g sugars; 17.76 g fat; 7.36 g saturated-fat; 164.52 mg cholesterol; 590.89 IU vitamin-a-iu; 7.5 mg niacin-equivalents; 0.2 mg vitamin-b6; 0.44 mg vitamin-c; 127.68 mcg folate; 392.08 mg calcium; 4.69 mg iron; 60.2 mg magnesium; 371.66 mg potassium; 757.78 mg sodium; 0.34 mg thiamin; 159.82 calories-from-fat; 50 percent-of-calories-from-carbs; 34 percent-of-calories-from-fat; 14 percent-of-calories-from-protein; 14 percent-of-calories-from-sat-fat


Reviews (12)

Read All Reviews

Most helpful positive review

Anonymous
10/24/2017
We made it with roasted hemp seeds rather than poppy seeds. Very tasty!

Most helpful critical review

Anonymous
07/19/2011
Fairly bland. The vanilla did not help. Did smell good while cooking.
(1)
15 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 4
  • 2 Rating Star 2
  • 3 Rating Star 1
Anonymous
03/02/2003
Quick easy and very tasty. Fantastic for brekky or an inbetween snack...
(17)
Anonymous
06/27/2004
This was really good. I had a real problem with the poppy seeds sinking to the bottom so I just sprinkled the seeds over the toast as it cooked. I topped it with lemon curd instead of syrup and I think next time I'll use orange marmalade.Yum.
(16)
Anonymous
07/23/2003
Worked well for breakfast. I used a little more vanilla and not quite 3 TBLS of poppy seeds. Also I used up some sliced french bread first before switching to regular bread. I didn't think it tasted incrediably different from regular french toast but it was tasty and kind of pretty. Toothpicks may be needed for this one folks!
(16)
Anonymous
03/04/2003
This was good. I added some lemon zest to the batter and made a little lemon butter sauce and raspberry jam. Very nice.
(12)
Anonymous
12/09/2010
Very tasty French Toast! You don't need to use so many poppy seeds though to get their flavor. I used light brown sugar instead of white.
(4)
Anonymous
08/05/2011
I used whole wheat Bread instead my family isn't big on white bread were kinda health nuts well me and my mother but it tasted good! i doubled the vanilla cause it adds more flavour i think:) but a good recipe i think i'll defiantly use this one again the next time i cook;)
(2)
Anonymous
05/14/2017
These were good but not as good as I expected. I did like them but not enough to make them again.
(1)
Anonymous
07/19/2011
Fairly bland. The vanilla did not help. Did smell good while cooking.
(1)
Anonymous
09/04/2012
This was really good with the crunch from the little poppy seeds and the flavor overall. I used regular sandwich bread. I might try swapping vanilla for lemon or almond extract the next time and play around with this great little recipe. My only problem was that the seeds tended to settle on the bottom of the dish so when dipping the bread it was mostly seedless. It would work out better to sprinkle them on after dipping I would think or else stir them up every dip. Thanks Jessica I love poppy seed muffins and this gave me the flavor without the wait.
(1)