Ingredients
French toast
- 8 slices sturdy day-old bread about 3/4 inch thick
- 3 large eggs
- 0.75 cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon fine salt
- 2 tablespoons unsalted butter for cooking
Equipment
- Large nonstick skillet
- Wide shallow bowl
- Whisk
- Spatula
- Measuring cup and spoons
- Instant-read thermometer
Instructions
Mix, dip and cook
- Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a wide shallow bowl until the whites are fully blended.
- Heat a large nonstick skillet over medium-low heat. Melt a small portion of the butter to coat the cooking surface.
- Dip two bread slices into the custard for about 20–30 seconds per side, adjusting for the bread's dryness. Lift and let excess custard drip back into the bowl. Do not leave soft bread soaking while other batches cook.
- Cook the soaked slices for 3–4 minutes per side, until golden and the center reaches 160°F (71°C). Lower the heat if the surface darkens before the center sets. Add a little butter for each batch and repeat with the remaining bread.
- Serve promptly, with optional fresh berries or maple syrup at the table. Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or colder; use within 3–4 days and reheat to 165°F (74°C).
Notes
Contains eggs, milk and wheat. Bread brands may contain other allergens. The cook time assumes two slices per batch; use temperature and texture cues rather than the clock alone.
Optional toppings are not included in the ingredient quantities or yield. Add washed berries or maple syrup as desired.