Description
This Best French Toast Ever recipe offers a rich and tender breakfast treat made with thick-cut brioche or challah bread soaked in a cinnamon-vanilla egg custard, cooked to golden perfection on a skillet, and served with maple syrup and powdered sugar. Perfect for a cozy morning indulgence.
Ingredients
Scale
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Main
- 8 slices of thick-cut brioche or challah bread
- 2 tablespoons unsalted butter (for the pan)
For Serving
- Maple syrup
- Powdered sugar
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
- Heat the skillet: Place a large skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter to coat the surface and prevent sticking.
- Soak the bread slices: Dip each slice of thick-cut brioche or challah bread into the prepared egg mixture, ensuring both sides are coated and allowing the bread to soak for about 10 seconds to absorb the custard well.
- Cook the French toast: Place the soaked bread slices onto the heated skillet and cook for 2 to 3 minutes on each side, or until the exterior turns golden brown and slightly crisp, adjusting heat if necessary to avoid burning.
- Repeat and butter the pan: Continue with the remaining slices, adding more butter to the pan as needed to keep the French toast from sticking and maintain flavor.
- Serve: Serve the French toast hot, garnished with a drizzle of maple syrup, a dusting of powdered sugar, and your favorite toppings such as fresh fruits or nuts for extra texture and sweetness.
Notes
- Using day-old bread ensures better soaking and prevents the bread from becoming too soggy.
- For added flavor, sprinkle cinnamon sugar on the toast while cooking for a sweet, crunchy crust.
- This recipe is adaptable with dairy-free milk and butter alternatives to accommodate dietary restrictions.
