French Toast
User Reviews
5
French Toast
Description
The French Toast recipe blends eggs, milk, all-purpose flour, sugar, salt, cinnamon, and vanilla extract into a smooth batter. The flour helps create a thicker coating, producing a soft and fluffy interior with a golden crust when cooked. Thick bread slices such as Sara Lee Artesano or Texas Toast, ideally a day or two old, are dipped thoroughly into the batter before cooking on a greased griddle or skillet over medium heat.
The bread browns on both sides, developing a delicate crispness while the interior remains tender. Served warm with syrup and a sprinkle of powdered sugar, the dish offers a lightly spiced and sweet flavor profile.
This recipe allows some flexibility with milk type and bread choice, accommodating different preferences. The batter can be prepared in advance, and cooked French Toast freezes well for later use, reheated in a skillet or toaster.
Ingredients
- 4 large egg
- 2/3 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 thick slices bread
Instructions
- Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
- In a blender, add the eggs, milk, flour, sugar, salt, cinnamon, and vanilla. Blend until smooth. If you prefer whisking by hand, start by mixing the flour and eggs together in a shallow dish, then whisk in the rest of the ingredients until combined.
- Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
- Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
- Remove to a plate. Serve warm with syrup and a sprinkle of powdered sugar.
Notes
- Use thick sliced bread like Texas Toast, Sara Lee Artesano, or brioche; slightly stale bread works well to absorb batter.
- The flour in the batter creates a thicker coating that results in a fluffier French Toast.
- Whole milk or higher fat content milk makes a creamier batter, but any milk type works.
- The batter can be made 1–2 days ahead, depending on ingredient freshness.
- Cooked French Toast can be frozen up to 3 months; rewarm in a skillet, toaster, or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 121mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
