French Toast Recipe
A simple French toast recipe with a soft custardy center and crisp golden edges.
Ingredients
French Toast Base
- 6 slices brioche or white sandwich bread slightly stale or day old bread
- 3 tbsp unsalted butter for cooking
Egg Custard Mixture
- 2 large eggs room temperature if possible
- 0.5 cup milk whole milk preferred
- 0.5 tsp ground cinnamon
- 1 tsp vanilla extract
Optional Macerated Strawberries
- 250 g fresh strawberries halved
- 1 tbsp white sugar for macerating strawberries
For Serving
- maple syrup for serving
- extra butter for topping
Instructions
- Crack the eggs into a medium bowl. Add the milk, cinnamon, and vanilla extract. Whisk until smooth and slightly foamy so the cinnamon spreads evenly.
- Heat a non stick skillet over medium heat. Add about 1 tablespoon butter and let it melt to coat the pan.
- Dip one slice of bread into the egg mixture. Turn it to coat both sides while keeping the bread intact.
- Place the dipped bread into the hot skillet. Repeat with additional slices without overcrowding the pan.
- Cook the first side for about 2½ to 3 minutes until golden brown. Flip and cook the second side for another 2 to 3 minutes until crisp and golden.
- Transfer the cooked slices to a plate. Add more butter to the pan and repeat the cooking process with the remaining bread.
- Serve the French toast warm with a small piece of butter on top and drizzle with maple syrup.
- Optional strawberries: Place halved strawberries in a bowl, sprinkle with sugar, mix gently, and let sit for about 20 minutes until they release a light syrup.
Notes
Use slightly stale bread for the best texture since it absorbs the custard without falling apart. Cook over medium heat so the outside becomes golden while the inside stays soft. Brioche and challah breads produce the richest results.
Nutrition Facts (Per Serving)
- Calories: 314 kcal
- Carbohydrates: 37 g
- Protein: 7 g
- Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 32 mg
- Sodium: 475 mg
- Potassium: 86 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 375 IU
- Calcium: 201 mg
- Iron: 2.7 mg