This quick and easy French Toast recipe sops up the decadent vanilla cinnamon custard, becomes crisp and fluffy, never soggy, and is ready to eat in ten minutes.
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I am the type of person who likes have a well rounded arsenal, especially when it comes to food.
An arsenal of at least the basics is needed in my back pocket, so I feel no need to go out when I have a craving! Eggs Benedict can be whipped up in less than half an hour; muffins, too. I didn’t know this until I actually expanded my arsenal of breakfast dishes.
And my mission here is to expand your arsenal, so you never feel as if you can’t make a thing to eat. Even at the butt crack of dawn for breakfast.
How to make French toast
This is a classic French toast recipe: you whisk together the eggs, milk, vanilla and cinnamon, nutmeg too if you’re feeling fancy, in a shallow dish until it’s all well combined with no streaks of egg white. Then you take thick slices of a day old hearty bread like French bread, challah, or brioche, you dip bread in egg mixture for about 10-20 seconds, no more. Make sure you use a good vanilla extract since that flavor will be the foundation of the french toast.
Place them into a nonstick pan or griddle with butter so your French toast doesn’t stick to the pan over medium heat until golden brown, crisp on the outside, and fluffy and wonderful on the inside.
The thickness of the bread and the timing of the custard bath are really important. You want like Texas Toast style thickness, at least an inch. Regular sliced bread from the store just won’t cut it, it’ll get soggy immediately and fall apart. The same can happen to the thick bread, which is why having slightly stale day old bread and soaking the thick slices of bread no longer than 30 seconds is key to fluffy insides and crisp outsides.
It’s a simple, basic recipe, an easy breakfast anyone could make and kids love helping with. It’s honestly my all-time favorite breakfast any day of the week.
What to serve with French toast
The obvious is classic maple syrup and a healthy coat of powdered sugar. Maybe add some fresh fruit on the side.
But you could go outside that box and make a warm berry compote by cooking down some fresh or frozen berries in a saucepan with sugar and water until the mixture thickens and the berries kind of become soft and slumped over.
To keep the French toast warm while cooking them in batches, place the cooked French toast on a wire rack on a baking sheet so the toast doesn’t end up cooking in the oven. Keep at about 200 degrees F (90 degrees C) and serve warm when ready.
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- 8 slices of bread, each about 1 inch thick
- 4 eggs
- 1 ½ cup milk
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 2 tsp brown sugar
- ¼ tsp salt
- 2 tbsp butter
- 1 tbsp vegetable oil
- Maple syrup, fruits, and powder sugar, for topping
- The day or night before, leave bread slices out to dry out so they can soak the custard without falling apart.
- Whisk together in a shallow dish (like a pie plate) eggs, milk, cinnamon, vanilla, salt, and brown sugar. Whisk very well, making sure there is as little unblended egg white as possible.
- Set the bread slices in the mixture cut side down, flipping after 30 seconds and allowing that side to soak for 30 seconds.
- On a nonstick pan or griddle over medium heat, melt butter with vegetable oil. Place the bread on the griddle or pan and cook until golden brown, about 2-3 minutes. Flip onto other side and cook for 2-3 minutes as well.
- Plate your french toast and serve with toppings.
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Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.