Homemade French Toast
Thick bread dipped in an egg, milk, cinnamon and vanilla custard, then cooked in butter until golden. Serve with maple syrup.
Equipment
- Shallow dish or pie plate
- Whisk
- Large nonstick skillet or griddle
- Spatula
- Sheet pan with a wire rack
Ingredients
- 4 large eggs
- 1 cup whole milk 240 ml
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 8 slices thick-cut bread 3/4 to 1 inch thick; brioche, challah or Texas toast, ideally a day old
- 2 tablespoons unsalted butter for the skillet
- maple syrup to serve
Instructions
- Heat the oven to 200°F / 95°C and set a wire rack on a sheet pan inside it to keep the cooked slices warm.
- In a shallow dish, whisk the eggs until no streaks of white remain. Whisk in the milk, sugar, vanilla, cinnamon and salt until smooth.
- Heat a large nonstick skillet or griddle over medium-low heat (about 350°F / 175°C on an electric griddle) and melt about 1/2 tablespoon of the butter.
- Dip a slice of bread into the custard for 10 to 20 seconds per side, depending on thickness and how dry it is, until soaked but not falling apart. Lift it out and let the excess drip back into the dish. Repeat with as many slices as fit in the pan without crowding.
- Cook for 3 to 4 minutes per side, until deep golden brown and the center feels springy rather than soggy when pressed.
- Transfer the cooked slices to the rack in the oven. Wipe out any browned butter if needed, melt more butter and repeat with the remaining bread and custard.
- Serve hot with maple syrup.
Notes
Best bread: slightly stale, thick bread soaks up custard without turning mushy. If your bread is fresh, dry the slices in a 300°F / 150°C oven for 8 to 10 minutes first.
Keep the heat moderate: high heat browns the outside before the custard in the middle has cooked through.
Freezer-friendly: cooled slices freeze for up to 2 months and reheat in the toaster.