French Toast Classic Breakfast (Printable version)

Golden, custardy bread slices gently pan-fried and served warm with maple syrup and fresh fruit.

# What You’ll Need:

→ Dairy & Eggs

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tablespoons heavy cream (optional)

→ Dry Ingredients

04 - 1 tablespoon granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon (optional)
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ For Cooking

09 - 2 tablespoons unsalted butter

→ Toppings

10 - Maple syrup, for serving
11 - Powdered sugar, for dusting (optional)
12 - Fresh berries or fruit (optional)

# Directions:

01 - Whisk together eggs, whole milk, heavy cream if using, granulated sugar, vanilla extract, ground cinnamon, and salt in a large bowl until fully combined.
02 - Warm a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter.
03 - Dip each slice of bread in the custard mixture, soaking briefly on each side to avoid sogginess.
04 - Place soaked bread onto the hot skillet and cook 2 to 3 minutes per side until golden brown and cooked through, adding more butter as needed.
05 - Transfer cooked slices to a serving plate and continue with remaining bread until all are cooked.
06 - Serve warm topped with maple syrup, a dusting of powdered sugar, and fresh berries if desired.

# Expert Tips:

01 -
  • It comes together in barely 20 minutes, making it perfect for mornings when you want something special without the fuss.
  • Day-old bread from any bakery becomes golden and custardy instead of dry—it's basically a rescue mission that tastes incredible.
  • The cinnamon-vanilla combination is comforting without being heavy, and you can dial up the flavor with whatever feels right that morning.
02 -
  • Day-old bread is non-negotiable—fresh bread absorbs too much custard and falls apart into a soggy disaster, while stale bread soaks it up perfectly and holds its shape.
  • Don't skip the cinnamon; it transforms ordinary French toast into something that smells like someone genuinely cares about breakfast, and the aroma alone is half the enjoyment.
03 -
  • If you're cooking for multiple people, keep finished slices warm in a 200-degree oven while you work through the rest of the bread—this prevents early batches from cooling down.
  • The thickness of your bread slice matters more than the type; aim for slices about three-quarters of an inch thick, which gives you time to develop a crust without cooking the inside too much.
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