Classic French Toast (Printer-Friendly)

Golden, pan-fried custardy bread slices topped with maple syrup and fresh berries for breakfast.

# What You Need:

→ Dairy & Eggs

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tbsp heavy cream (optional)

→ Dry Ingredients

04 - 1 tbsp granulated sugar
05 - 1 tsp pure vanilla extract
06 - 1/2 tsp ground cinnamon (optional)
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ For Cooking

09 - 2 tbsp unsalted butter

→ Toppings

10 - Maple syrup, to serve
11 - Powdered sugar, to dust (optional)
12 - Fresh berries or fruit (optional)

# How-To Steps:

01 - Whisk eggs, whole milk, heavy cream (if used), sugar, vanilla extract, cinnamon, and salt in a large bowl until fully combined.
02 - Preheat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
03 - Dip each bread slice into the custard mixture, soaking briefly on both sides without letting the bread become soggy.
04 - Place soaked slices on the hot skillet and cook 2 to 3 minutes per side until golden brown and cooked through, adding butter as needed.
05 - Transfer cooked slices to a plate and repeat with remaining bread until all are cooked.
06 - Serve warm topped with maple syrup, optional powdered sugar, and fresh berries or fruit if desired.

# Helpful Hints:

01 -
  • It transforms simple pantry staples into something that feels indulgent enough for a special morning.
  • The whole thing takes less time than you'd think, so you can actually enjoy breakfast instead of rushing through it.
  • Once you nail the technique, you can improvise endlessly with toppings and flavor additions.
02 -
  • Day-old bread is genuinely non-negotiable—fresh bread will absorb too much custard and turn into mush instead of developing that crispy-custard-soft-center balance.
  • Medium heat is your friend; if your pan is too hot, the outside burns before the inside cooks through, and if it's too cool, you get soggy bread instead of a proper crust.
03 -
  • Use a spatula that you trust—a thin, flexible one makes flipping infinitely easier and less likely to tear the bread.
  • If your bread is fresher than you'd like, slice it and let it sit out uncovered for a few hours to dry out slightly before making French toast.
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