THE BEST FRENCH TOAST
This recipe calls for French bread dipped in a batter flavored with brown sugar and cinnamon. This makes for a thick, indulgent French toast that keeps you reaching for more! Perfect to kick-start your day!
French toast is such a classic morning breakfast treat. And there is good French toast, and there is great French toast. This is definitely great french toast! What makes it so great? I think it’s that I use thick real French bread. There is a lot of bread to soak up the yummy, flavorful egg batter, and you end up with a super soft, super moist, delectable French toast.
Honestly, no! I’ve used this same recipe with a standard loaf of store-bought bread, and guess what? It’s still great! I’ve also used brioche, which is bread made with lots of eggs, milk, and butter, so it’s a very rich and hearty bread but makes great French toast.
The recipe amounts and instructions are for a loaf of French bread, so if you are using regular bread or even brioche, you might not need as much egg batter. You could always cut the recipe in half, and being so quick and easy, you could whip up a little more batter should you need more. If you are using regular bread or brioche, you do not need to soak the bread, just dip it in the batter bowl, flip it over a few times, and put it on the griddle.
I cut the bread into 1-inch thick slices and place the pieces of bread in a 9 x 13 pan or a large baking sheet with edges. If you use a 9 x 13 pan, you may need to soak the bread in batches. If that is the case, only pour half of the egg mixture into the pan at a time.
Whip up the egg mixture by adding all the ingredients to a medium-size bowl and mix with a whisk or hand-held mixer. Once the egg batter is mixed well (it should be foamy), pour it evenly over the bread.
Allow it to soak for a few minutes, then flip the bread over. I usually soak it for about 10 minutes. Your bread should be saturated with the egg batter, and the crust softened.
While the bread is soaking, preheat the griddle to 325°F. If you are using a pan on the stovetop, heat on medium with a bit of butter in the pan. The bread will be heavy, and I find sometimes it’s easier to transfer the bread from the baking dish to the griddle with a spatula (the same one I’ll be flipping the bread with). Cook the French bread for 1 1/2 to 2 minutes or until golden brown; flip, and cook on the other side until golden brown. Make sure you are cooking it long enough that the egg in the center of the bread is cooked.
Serve warm with butter, syrup, and fresh fruit. Enjoy!
This is my favorite breakfast griddle:
If you have extra egg batter, don’t toss it!
Occasionally I have extra egg batter leftover. Instead of wasting it, I scrabble it. When I am done making my french toast, I pour whatever batter is left onto my griddle and scramble the egg batter. It makes the softest, sweetest, most scrumptious scrambled eggs! Give it try!
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THE BEST FRENCH TOAST
- 1 loaf of French bread
- 6 eggs
- 3/4 teaspoon salt
- 2 tablespoons brown sugar, packed
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1 1/2 cups milk
- Whisk all of your French toast ingredients together until completely blended and foamy.
- Slice the French bread into 1-inch thick slices.
- Lay bread in a shallow baking dish (9x13 pan or large baking sheet). Pour batter over bread. Let bread sit for about 10 minutes, flipping once or twice. The bread should be saturated, and the tough crust should begin to soften.
- Preheat a griddle to 325°. (If you are using a pan and stovetop, see notes.)
- When the bread is ready, carefully move to preheated griddle or pan. The bread will be heavy and will tear if you're not careful.
- Cook for 1 ½ or 2 minutes (until golden brown), and flip. Cook on the other side for 1 ½ to 2 minutes or until golden. Be sure to cook it long enough that the egg in the middle of the bread is cooked. You can flip several times to give the egg in the middle of the bread more time to cook. Just be careful not to burn the bread. (If using thinner bread, the cooking time will be shorter).
- Serve warm with butter, syrup, and fresh fruit (optional).
- The number of people this recipe will serve depends on the bread you use and how thick you cut your bread. If you are using regular sliced bread, the recipe will make A LOT more French toast. Adjust accordingly. If in doubt, make less egg batter. It is very easy to whip up a little more if you need.
- If using regular bread, DO NOT soak. It will not hold up. Instead, simply dip the bread, flipping it a few times, and then place it on the griddle.
- If you are using French bread, you want the bread to be saturated.
- Stove Top: Melt a little butter in your pan over medium heat. Add the bread, (don't overcrowd), cook until golden brown (1 1/2 - 2 minutes), flip, and cook the other side.
- If you have extra egg batter, don't throw it out; scrabble it. When you are done making the french toast, pour whatever batter is left onto the griddle and scramble the egg batter. It makes the softest, sweetest, most scrumptious scrambled eggs!