Classic French Toast
Thick slices of bread soaked in a custardy egg-milk mixture, then pan-fried until golden and crispy. Serve warm with butter, maple syrup, or fresh berries for a comforting breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 large eggs
- ⅓ cup whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 4 slices bread (brioche or thick white bread slices)
- 1 tablespoon butter
- 1 pinch salt and pepper to taste
Instructions
- 1
Crack the 2 eggs into a wide, shallow bowl (such as a soup bowl or baking dish). Pour in 0.33 cup milk, 0.5 teaspoon vanilla extract, 0.25 teaspoon cinnamon, and a small pinch of salt and pepper.
- 2
Whisk the egg mixture with a fork until the eggs are fully broken up and no white streaks remain, about 15 seconds. The mixture should look pale yellow and uniform.
- 3
Place a 12-inch nonstick skillet or griddle on the stovetop and turn the heat to medium. Let it warm for 30 seconds, then add 1 tablespoon butter and let it melt and coat the pan evenly.
- 4
Pick up one bread slice, dip one side into the egg mixture for 1 second (count 'one-one-thousand'), then flip it and dip the other side for 1 second. The bread should be wet but not dripping.
- 5
Lay the coated bread slice on the hot buttered pan. Repeat with the remaining 3 slices, arranging them in the pan so they do not touch or overlap.
- 6
Cook the French toast without moving it for 2 to 3 minutes, until the bottom is golden brown and feels firm when you press it gently with a spatula.
- 7
Using a thin metal spatula, slide underneath one slice and flip it gently, supporting it from underneath so it does not break. Repeat for the other 3 slices.
- 8
Cook the second side for 1 to 2 minutes, until it is also golden brown and the bread springs back slightly when poked.
- 9
Transfer the hot French toast to a serving plate using the spatula. Serve immediately with butter, maple syrup, fresh berries, powdered sugar, or your favorite toppings.
Tools you’ll need
- large shallow bowl or baking dish
- fork
- 12-inch nonstick skillet or griddle
- thin metal spatula
- serving plate
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