Day 19. College. Pat’s French Toast.


Autumn brings the season of separation from our children.

Our kids head back to school, leaving us lonely and missing the sounds of teenage chatter, the banging of dishes in the kitchen, and the constant opening and closing of the refrigerator door. Music, movies, swimming, friends, coming and going.

It brings a quieter season, in many ways.

So the last few weeks with my kids still home, I’ve been gearing up for the “separation.”

What really helps my sad-mom-heart is to make my kids good food.

I love cooking for my family!

French Toast reminds me so much of Autumn. (Using Bob’s Red Mill Whole Wheat Flour, made right here in Oregon!)

I think it’s because we serve it with pear or apple butter, or this morning a delicious sweet potato butter.

This morning. With fresh blueberries on top.

My family recipe is called Pat’s French Toast. It originated from my mom’s friend, Pat, a name very familiar to me during my childhood.

I called Pat up in Portland a few months before she passed away. We talked about her friendship with my mom when they were young girls. It made me stop and think about my girlfriends, and made me wonder if someday when I am gone, will my children carry with them the memories of my relationships with these women in my life? Will my friends be influential to them? Or, taking it a step further, what will my friends’ kids think of me? It is so special that we all have the chance and ability to make an impact on someone else’s life.

Today my boys leave for college.

I’ll be wishing in a few weeks that I could send some French Toast, hot off the grill, up to my boys at school.


Do you have a specialty French toast recipe you like to make for your family?


Recipe: Pat’s French Toast {}


  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 2 eggs
  • (optional vanilla & cinnamon)


  1. Combine ingredients to make the batter.
  2. Get grill hot and oil (or spray).
  3. Dip bread into batter and cook on both sides until light brown.
  4. Serve with amazing homemade jam or natural 100% maple syrup.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4


Catch up on my first 18 Days, HERE. :)

17 comments on “Day 19. College. Pat’s French Toast.”

  1. Pingback: My October Favorite Finds: Food and Ideas! » Lifestyle Coaching

  2. Pingback: My October Favorite Finds! | Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

  3. Oh this sounds so perfect for the weekend! I love BRM, they have the best products!

  4. Awww…you are such a good mom, and friend. How wonderful that you kept in touch with Pat. Hopefully your boys will be home on break soon dearheart. xoxo {Oh we love cannoli stuffed french toast}

  5. Pingback: Day 1. Autumn. 30 Days of Autumn Inspiration. | Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

  6. Ahhhh, french toast! Nothing sounds better at the moment.

  7. I’m in the same boat as you, sending two daughters off to college, but I don’t have any left at home. My son is out of college & married. Quiet. So quiet. I still can’t get used to it after all these years. I’m so very thankful they are happy, healthy and living their own lives. I’m just trying to figure out who I am now!

    I think I’ll try this french toast recipe this weekend. Both girls will be home! :)

    Thanks again.

  8. Oh what a bittersweet time! Here you spend all these years nurturing and preparing them to leave the nest. And then they do! Damn them! At least you still have Abbie to dote on. Love the toast, I’ve never tried it this way but what a smart idea!

  9. I feel your sad mom heart Sandy (not literally yet – but can just imagine). I’m sure they will be thinking of this french toast and all your other yummy meals while they are at school. This looks so comforting!! Especially with the pear and apple butter!!

    Surprisingly, I don’t make french toast often enough but I did make it for Sammy’s birthday breakfast a couple of weeks ago using all the leftover buns and sliced bread in the house. I didn’t have enough milk so I added in some soy creamer and I thought it made it taste so good!

  10. Your children aren’t back in school yet? Mine started school at the end of August…

    The french toast looks so delcious, and not at all what I am used to. I can’t wait to try it!

  11. I’m still having a hard time breathing after dropping our youngest off at kindergarten in the morning, and she’s been going for 2 weeks already. How does the time go. SO. FAST. ?? {My heart is with you as your kids are off to college.}

  12. Sandy, we love French toast at our house! Stuffed French toast in various flavors is always on the menu at brunch time and we had French toast this morning made with a loaf of pumpkin bread I picked up at Target. It was very good and perfect for a cool Fall morning.
    It’s a bittersweet time sending your children away to school but you and your husband have done a great job rasing them. They will do you proud!

  13. Recipe sounds delish – love that you used sweet potato butter!!

  14. I love French toast any time of year and now I am craving it. This looks so good!

  15. Sandy this looks and sounds delicious. But, the memories….both the remembering and making new ones make is even better.

    We love french toast at our house. Can’t wait to try this!

  16. Looks easier than Alton Brown’s F.T. recipe, which is my favorite but requires thinking ahead.

    Not easy letting them fly, is it! But we wouldn’t want it any other way.


    Deb Meyers

  17. We have two styles of french toast in our family. Dad’s is made with a massive, bulging loaf of Hawaiian bread, thickly sliced and drenched in egg, milk and vanilla extract then slowly cooked in a cast iron skillet over low, low heat. Mom’s is a casserole assembled the night before with eggs, half+half and a sliced baguette then baked while she has a cup of coffee with the rest of us. Looking forward to trying your recipe!

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