From start to finish, you’ll have a delicious, filling, plate full of French Toast with a decadent vanilla custard in 10 minutes.
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I am the type of person who likes to be a jack of all trades, especially when it comes to food. And breakfast can get boring if all we’re eating is cereal everyday.
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. Especially at the butt crack of dawn for breakfast. I am not that kind of morning person, haha! Any morning people, please let me know how you do it.
I don’t think breakfast gets more comforting than a warm, tasty plate of thick sliced, custard-soaked bread with tons of powdered sugar and maple syrup. And those thick ole slices of bread need to be thick, okay?
# extra thiccc
Go to the market, find a nice brioche loaf. Or challah bread. Some french bread. Or make it, if that’s what you like. But it’s got to be old bread, like a day or two. That makes it soak up all that milk and egg and vanilla and becomes so sweet and custard-filled and rich…yum.
You will not believe how quickly this all comes together. A family’s worth of french toast is made in less than 10 minutes, that’s quick enough for a weekday, honestly.
I make these on mornings before Greyson’s play-dates or meet ups because they are so filling and quick to get on the griddle and then in his tummy, not needing a snack until lunch and not crying on the floor waiting for breakfast to be made. Toddlers are not morning people, either. No matter how early (or late) they get up.
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- 8 slices of bread, each about 1 inch thick
- 4 eggs
- 1 1/2 cup milk
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tsp brown sugar
- 1/4 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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