Ingredients
Bread:
- Thick-sliced bread is best. Day-old or slightly stale bread is perfect since it soaks up the egg mixture without becoming too soggy.
- Great options include challah, brioche, sourdough, or a sturdy white bread like Texas toast.
Eggs:
- 2 large eggs form the base of the custard.
Milk:
- Use whole milk or 2% for a richer flavor, but skim milk works too.
Flavorings:
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
Butter:
- For cooking the French toast.
Equipment
- Large shallow dish (for the egg mixture)
- Whisk
- Large skillet or griddle
Instructions
- Make the custard: In a large, shallow dish, use a whisk to beat together eggs, milk, vanilla extract, cinnamon, and salt. Ensure everything is well combined.
- Soak the bread: Dip each slice of bread into the egg mixture, coating both sides. Soak for a few seconds per side until the bread has absorbed some of the liquid but isn’t totally saturated.
- Heat the pan: Preheat a skillet or griddle over medium heat. Melt a tablespoon of butter in the pan.
- Cook the French toast: Carefully place a few slices of the soaked bread into the hot pan. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Be sure to adjust cooking time based on bread thickness.
- Repeat and serve: Repeat with the remaining slices of bread, adding more butter to the pan as needed. Serve your French toast immediately while warm.
Delicious Toppings:
- Maple syrup
- Fresh berries (blueberries, raspberries, sliced strawberries)
- Whipped cream
- Powdered sugar
- A dollop of butter
- Chopped nuts
- Fruit compote or jam
Tips:
- Don’t over-soak the bread: Too much soaking makes for soggy French toast. Just a few seconds per side is enough.
- Adjust the sweetness: You can increase or decrease the amount of sugar (if using any) in the custard to your preference.
- For extra richness: Add a splash of heavy cream to the custard.
- Flavor variations: Experiment with spices like nutmeg or cardamom, or a splash of orange liqueur instead of vanilla.
