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

Ingredient Substitutions

• Instead of Whole Milk: Half-and-half, Heavy cream diluted with water
• Instead of Eggs: Egg substitute (liquid), Silken tofu (for vegans, see notes)
• Instead of Granulated Sugar: Honey, Maple syrup (reduce milk slightly)
• Instead of Ground Cinnamon: Ground nutmeg, Pumpkin pie spice
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of Unsalted Butter: Clarified butter, Vegetable oil (may affect flavor)
• Instead of Thick‑Sliced White Bread: Brioche, Challah, Croissant halves

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cup
• Large Skillet
• Spatula
• Plate or Platter (optional)

Critical Steps — Do Not Skip

• Whisk the custard until smooth and fully combined
• Soak each slice just enough to absorb custard without becoming soggy
• Cook each side to a deep golden brown without burning

Chef Tips from the Video

• For an ultra‑rich version, substitute brioche or challah for the white bread
• Add a pinch of ground nutmeg to the custard for extra warmth
• Use clarified butter for a higher smoke point and cleaner flavor
• Keep the skillet at a steady medium‑high temperature; too low will make the toast soggy, too high will burn it

Troubleshooting

Storage

Refrigerator: Store leftover French toast in an airtight container for up to 2 days; reheat in a toaster or oven.

Freezer: Wrap individually in foil or freezer‑safe bag and freeze up to 1 month; reheat directly in a pre‑heated oven at 350°F for 10‑12 minutes.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the custard mixture up to 24 hours ahead and keep refrigerated; give it a quick whisk before using
• You can pre‑soak the bread and keep it in the custard covered in the fridge, then cook straight from cold
• Reheat leftovers in a pre‑heated oven at 350°F for 5‑7 minutes for crisp edges

Frequently Asked Questions