Classic French Toast
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Classic French toast turns simple pantry ingredients into a luxurious weekend breakfast. The secret is using thick, slightly stale bread — brioche or challah works best — so it can soak up the custard without falling apart. A pinch of cinnamon and nutmeg in the egg and milk mixture gives it that warm, unmistakable French-toast flavor. Cook low and slow in butter for an evenly golden exterior with a custardy center. Serve immediately with powdered sugar, warm maple syrup, and fresh berries.
Ingredients
- 4 thick slices brioche, challah, or Texas toast
- 3 eggs
- 1/2 cup whole milk or heavy cream
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 2 tbsp butter
- Maple syrup and powdered sugar for serving
- Fresh berries for serving (optional)
Instructions
- Whisk eggs, milk, sugar, vanilla, cinnamon, and nutmeg in a shallow bowl
- Melt 1 tbsp butter in large skillet or griddle over medium heat
- Dip each bread slice into egg mixture, letting it soak 20-30 seconds per side
- Place in buttered pan and cook 2-3 minutes per side until golden brown
- Work in batches, adding remaining butter as needed
- Keep warm in 200°F oven while finishing remaining slices
- Dust with powdered sugar, drizzle with maple syrup, and serve with berries
Notes
Day-old bread soaks up the custard much better than fresh bread without getting soggy. Brioche or challah gives a noticeably richer result than regular sandwich bread.
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