American · Breakfast · Easy
French Toast
Thick slices of brioche soaked in vanilla cinnamon custard, griddled golden and served with maple syrup. Weekend morning perfection.
The whole recipe in 60 seconds
French Toast, in 5 ideas
- Day old bread soaks up custard without falling apart. Fresh bread gets mushy.
- Thick slices are key. Thin bread turns soggy no matter what you do.
- Cinnamon in the custard, not just on top, flavors every bite.
- Medium heat gives a golden crust with a creamy center. High heat burns the outside raw inside.
- Real maple syrup is worth it here. This is its moment to shine.
What you need
Ingredients
- 8 thick slices brioche or challah
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 3 tbsp butter
- Maple syrup for serving
- Powdered sugar for dusting (optional)
- Fresh berries (optional)
How to make it
Directions
- Whisk the eggs, milk, vanilla, cinnamon, nutmeg, and salt in a shallow dish.
- Soak each bread slice 30 seconds per side. Do not oversoak or it falls apart.
- Melt butter on a griddle over medium heat.
- Cook the soaked bread 3 minutes per side until deep golden.
- Keep warm in a low oven while cooking the rest.
- Serve with maple syrup, powdered sugar, and berries.
Whisk a tablespoon of flour into the custard for a slightly crispier exterior that stays golden longer.