Rustic loaves require a bit more soaking to soften the crust and take longer to cook through, while hearty whole grain breads make more dense slices. I like them all, especially thick slices of eggy brioche or challah, which make a truly decadent French toast.
To vary the recipe: Use soy or other nondairy milk if you like, or for richer French toast, use half-and-half or heavy cream. Season with ground cardamom, cloves, allspice, nutmeg, or almond extract instead of the cinnamon or vanilla.
PrintFrench Toast
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Makes 4 servings 1x
Time 20 minutes
Ingredients
- 3 eggs
- 1 cup milk
- 1/8 teaspoon salt
- 2 tablespoons sugar (optional)
- 1 teaspoon vanilla extract or ground cinnamon (optional)
- Butter or good-quality vegetable oil for frying
- 8 slices good-quality bread, each about 1 inch thick
Instructions
- Heat the oven to 200°F if you want to serve all the slices at once. Put a large griddle or skillet over medium-low heat while you prepare the egg mixture.
- Beat the eggs lightly in a wide, shallow bowl and stir in the milk, salt, and sugar and vanilla or cinnamon if you’re using them.
- Add about 1 teaspoon butter or oil to the griddle or skillet. When the butter is melted or the oil is hot, spread it over the surface. One at a time and working in batches if necessary, dip both sides of the bread slices in the batter and put them on the griddle. Cook until browned on each side, turning as necessary, no more than 10 minutes total; you may find that you can raise the heat a bit. Butter or oil the griddle between batches, if necessary. Serve right away or keep warm on a baking sheet in the oven for up to 30 minutes.
Recipe variations
Caramelized French Toast
A sugar coating melts and creates a lightly crunchy coating: Sprinkle or dredge the dipped bread with sugar. Proceed with the recipe. Serve immediately.