French Toast

Name: French Toast
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Eggs; 1 cup Whole Milk; 1 tbsp Granulated Sugar; 1 tsp Vanilla Extract; 1 tsp Ground Cinnamon; 1/4 tsp Salt, fine; 8 slices of Brioche, thick-cut; or Challah or sturdy white bread; 2 tbsp Unsalted Butter; 1/2 cups Maple Syrup; 2 tbsp Powdered Sugar, optional

Rich, custardy slices of brioche are soaked in a vanilla-cinnamon egg mixture and pan-fried until golden and crisp at the edges. Topped with sticky maple syrup and a dusting of powdered sugar, this French toast is indulgent yet simple—perfect for a weekend breakfast or a special brunch.

Rich, custardy slices of brioche are soaked in a vanilla-cinnamon egg mixture and pan-fried until golden and crisp at the edges. T... Show more

Traditional American Recipe

Health Grade

D- · Occasional

Rating

4.4

Time

30 min

Price

1,57 €

Calories

590 kcal

vegetarian

low calorie

quick

easy

Method

Slice the bread

If your Brioche is not already sliced, cut it into 8 thick slices, about 1 inch thick, so it can soak up the custard without falling apart. Arrange the slices on a plate or cutting board and keep them handy near the stove.

Whisk the custard

In a wide shallow bowl, whisk together the Eggs, Whole Milk, Granulated Sugar, Vanilla Extract, Ground Cinnamon, and Salt until the mixture is smooth and the sugar has mostly dissolved. Keep whisking until no streaks of egg remain.

Heat the skillet

Set a large skillet or griddle over medium heat and melt about 1 tablespoon of Unsalted Butter in it. Swirl the pan so the bottom is lightly coated; when the butter foams gently, the pan is ready.

Cook in batches

Working one slice at a time, dip the bread into the custard, turn to coat both sides, and let the excess drip off for a moment. Lay the slices in the hot buttered skillet without crowding them, and cook for 2 minutes per side, until each piece is deep golden brown and the center feels set. Flip carefully with a spatula, add more butter as needed between batches, and keep the finished slices on a plate while you cook the rest.

Serve warm

Stack the French toast on warm plates, drizzle generously with Maple Syrup, and finish with a light dusting of Powdered Sugar if you like. Serve right away while the edges are still crisp.