French Toast
User Reviews
5
French Toast
Description
French Toast combines slices of dense bread such as brioche or hearty French bread soaked briefly in an egg mixture flavored with cinnamon, vanilla, and a touch of sugar. Cooking on a buttered griddle until golden brown develops a crisp exterior while keeping the interior soft and custardy. The cream in the mixture enriches the bread’s texture and flavor. This dish serves well as a classic breakfast or brunch option.
The cinnamon and vanilla provide a mild warmth and aromatic depth without overwhelming the eggs and bread. Using thicker slices helps maintain structure during soaking and cooking. Maple syrup adds a classic sweetness and moist finish to each bite.
To serve, plate the French Toast warm and drizzle generously with maple syrup. The recipe’s detailed soaking times accommodate different types of bread, ensuring the right balance of tenderness without sogginess. Buttering the griddle prevents sticking and contributes to browning and flavor. This dish pairs well with fresh fruit or a dusting of powdered sugar if desired.
Ingredients
- 10 lices brioche (or hearty, crusty french bread or sourdough)*
- 4 egg
- 3/4 cup milk whole
- 1/4 cup heavy cream
- 1 Tbsp granulated sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- butter for griddle
- maple syrup warm
Instructions
- Preheat a non-stick electric griddle to 375 degrees F (this can also be done in a large non-stick skillet or griddle pan over medium-low heat).
- In a large shallow dish, whisk eggs with cinnamon.
- Add in milk, cream, sugar and vanilla and whisk to blend well.
- Butter griddle just before you'll be adding bread.
- Working with one slice of bread at a time, dip bread into mixture (if using brioche, dip quickly, hearty french bread may needs to soak a little longer), flip and dip opposite side.
- Place on griddle, let cook until golden brown on bottom, about 2 minutes, then flip and cook opposite side until golden brow, about 2 minutes longer.
- Serve warm with maple syrup.
Notes
- Use brioche or a sturdy crusty bread cut 3/4 to 1-inch thick for best results; avoid soft, fluffy French bread.
- Dip brioche quickly to avoid sogginess; soak heartier breads a little longer to absorb the egg mixture.
- Cook on a buttered griddle or skillet preheated to medium heat to achieve golden brown edges and tender centers.
- Serve immediately while warm with maple syrup. Leftovers can be refrigerated and reheated gently in a toaster or skillet.
User Reviews
Overall Rating
5
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