French Toast

Ingredients

• 0.75 cup Whole Milk (room temperature; can substitute half‑and‑half or add a splash of cream for extra richness)
• 4 large Eggs (at room temperature for even mixing)
• 0.25 cup Granulated Sugar (adds sweetness to the custard)
• 0.5 teaspoon Ground Cinnamon (provides warm spice flavor)
• 2 teaspoon Vanilla Extract (use pure vanilla for best flavor)
• 2 tablespoon Unsalted Butter (for pan; keep a small piece melting in the pan before each batch)
• 4 slices Thick‑Sliced White Bread (day‑old bread works best; can substitute brioche, challah, or sliced croissant for richer version)

Instructions

1. Make the Custard

   Measure 3/4 cup whole milk into a mixing bowl, crack in 4 eggs, add 1/4 cup sugar, 1/2 tsp cinnamon and 2 tsp vanilla extract. Whisk until the mixture is smooth and slightly frothy.

   Time: PT5M

2. Preheat the Pan

   Place a large skillet over medium‑high heat and add a small dot of butter. Allow the butter to melt and sizzle before adding any bread.

   Time: PT2M

   Temperature: medium‑high heat

3. Soak the Bread

   One slice at a time, dip the bread into the custard, pressing gently for a few seconds so it absorbs but does not become waterlogged. Let excess drip off before placing in the pan.

   Time: PT2M

4. Cook First Side

   Lay the soaked slice in the hot buttered skillet. Cook for about 1 minute, then flip when the edges start to set and the bottom is golden brown.

   Time: PT3M

   Temperature: medium‑high heat

5. Cook Second Side

   Flip the toast and cook the other side until golden brown, another 1–2 minutes. Adjust heat as needed to avoid burning.

   Time: PT3M

   Temperature: medium‑high heat

6. Serve

   Transfer the finished French toast to a plate or platter, add a pat of butter if desired, and serve immediately with maple syrup, fresh fruit, or your favorite toppings.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

1g