Description
This easy French toast recipe yields custard-like, soft-centered slices with a golden, puffy exterior. Using brioche or other thick sliced bread soaked in a cinnamon-vanilla egg mixture and cooked in butter on the stovetop, it makes a classic, comforting breakfast perfect for any morning.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup milk
Bread
- 10 (1-inch) slices brioche (or thick sliced Texas Toast or stale white sandwich bread)
Cooking Fat
- 4 tablespoons butter
Instructions
- Prepare the egg mixture: Whisk together the eggs, ground cinnamon, vanilla extract, and salt in a shallow casserole dish until fully combined. Gradually whisk in the milk until smooth.
- Soak the bread: Dip one slice of bread at a time into the egg mixture, allowing it to soak for 10-30 seconds on each side depending on desired custardiness. Do not pre-soak slices; they should be cooked immediately after soaking. For softer centers soak longer; for crisper toast, dip quickly 2-3 times.
- Cook the French toast: Heat about 1 teaspoon of butter per slice over medium heat in a large skillet or griddle. Place soaked bread slices in the pan, cooking 2-4 slices at a time without overcrowding. Cook each side for about 3-4 minutes until golden, puffed, and cooked through.
- Serve: Serve the French toast immediately while warm and buttery. Optionally keep warm in a low oven if needed before serving.
Notes
- Use thicker slices of bread like brioche or Texas Toast for best results and sturdy custard center.
- Stale bread works great as it absorbs the egg mixture better without falling apart.
- Adjust soaking time based on how soft or crisp you prefer your French toast.
- Do not soak bread too long or it will become soggy and difficult to cook evenly.
- Cook in batches without overcrowding the pan to ensure even browning and cooking.
