Ultimate French Toast

Ingredients

• 6 large Eggs (whole eggs)
• 2 large Egg Yolks (extra yolks for extra richness)
• 2 cup Whole Milk (prefer whole milk for richness)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1 tsp Ground Cinnamon (freshly ground if possible)
• ¼ tsp Salt (kosher or sea salt)
• 2 tbsp Honey (light honey for subtle sweetness)
• 8 slices Bread (thick‑cut day‑old brioche, Texas toast, or challah)
• 2 tbsp Unsalted Butter (for the skillet, cut into pieces)

Instructions

1. Slice and Dry Bread

   Thickly slice the bread (about 1‑inch thick) and lay the slices on a rack or plate to air‑dry for about 10 minutes. This helps the bread absorb the custard without becoming soggy.

   Time: PT10M

2. Prepare the Custard Batter

   In a mixing bowl, whisk together 6 whole eggs, 2 extra yolks, 2 cups whole milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp salt, and 2 tbsp honey until fully combined and slightly frothy.

   Time: PT5M

3. Transfer Batter to Casserole Dish

   Pour the custard batter into a medium‑sized casserole dish. This makes it easy to dip the bread slices later.

   Time: PT1M

4. Preheat Skillet

   Place the skillet over medium‑low heat and let it warm for about 2 minutes. Add the butter and let it melt, swirling to coat the surface.

   Time: PT2M

5. Dip and Sauté Bread

   Working in batches of four slices, dip each slice into the custard for 30‑40 seconds per side, allowing it to soak but not fall apart. Transfer the soaked slices to the hot buttered skillet and sauté for about 3‑4 minutes per side, until golden brown.

   Time: PT14M

6. Finish in the Oven

   Arrange the browned French toast on a baking sheet and place it in a pre‑heated oven (350°F) for 10‑15 minutes. This sets the custard center and prevents sogginess.

   Time: PT12M

   Temperature: 350°F

7. Serve

   Remove from the oven, serve immediately with butter, maple syrup, or your favorite toppings.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

40g

Fat

15g

Fiber

2g