Classic French Toast
ID: 5800ea16...
An easy, quick, and utterly delicious French toast recipe featuring a rich egg custard flavored with vanilla and cinnamon. The bread slices are soaked and pan-fried in butter until golden brown and crispy on the outside, but soft and fluffy on the inside.
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🍳 Cooking Flow
Whisk the milk, eggs, sugar, cinnamon, and vanilla extract in a large bowl to prepare the custard. → Preheat a pan over medium to medium-high heat and melt a pat of butter. → Briefly soak thick bread slices in the custard on both sides. → Fry the soaked bread in the pan for 1-2 minutes per side until golden brown. → Serve hot with butter, maple syrup, and fresh berries.
Cooking Steps
Brief Cooking Order
Whisk the milk, eggs, sugar, cinnamon, and vanilla extract in a large bowl to prepare the custard. → Preheat a pan over medium to medium-high heat and melt a pat of butter. → Briefly soak thick bread slices in the custard on both sides. → Fry the soaked bread in the pan for 1-2 minutes per side until golden brown. → Serve hot with butter, maple syrup, and fresh berries.
Introduction
An easy, quick, and utterly delicious French toast recipe featuring a rich egg custard flavored with vanilla and cinnamon. The bread slices are soaked and pan-fried in butter until golden brown and crispy on the outside, but soft and fluffy on the inside.
Step 1
Pour 3/4 cup of whole milk into a large mixing bowl.
Step 2
Crack 4 eggs into the bowl with the milk.
Step 3
Add 1/4 cup of sugar, 1/2 tsp of cinnamon, and 2 tsp of vanilla extract to the bowl.
Step 4
Whisk the custard ingredients together thoroughly until completely combined.
Step 5
Place a large pan over medium to medium-high heat.
Ingredients List
Important Notes
For an extra rich custard flavor, substitute whole milk with half-and-half or heavy cream.
Using thick-cut bread (like brioche, challah, or thick white bread) helps prevent the toast from getting soggy and falling apart.
Add fresh butter to the pan between batches to prevent the butter from burning and ensuring a golden crust.
Avoid over-soaking the bread; just a few seconds on each side is enough to coat the bread thoroughly.
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