Classic French Toast Delight (Printable)

Golden, custardy bread slices pan-fried and served warm with sweet toppings and fresh fruit.

# What You'll Need:

→ Dairy & Eggs

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

→ 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, to serve
11 - Powdered sugar, to dust (optional)
12 - Fresh berries or fruit (optional)

# How To:

01 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream if using, sugar, vanilla extract, cinnamon, and salt until well combined.
02 - Place a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
03 - Dip each bread slice into the custard mixture, soaking briefly on each side without letting it become soggy.
04 - Arrange soaked slices on the hot skillet and cook for 2 to 3 minutes per side until golden brown and cooked through. Add more butter as needed.
05 - Transfer cooked slices to a serving plate and repeat the process with remaining bread.
06 - Serve warm with maple syrup, a dusting of powdered sugar, and fresh berries or fruit if desired.

# Expert Tips:

01 -
  • It transforms stale bread into something better than fresh, which feels like kitchen magic.
  • The whole process takes less time than scrolling through breakfast options, yet tastes like you've been cooking all morning.
02 -
  • Day-old bread is non-negotiable; fresh bread will disintegrate no matter how fast you work, and that lesson sticks with you after the first attempt.
  • The egg mixture needs those few extra seconds of whisking to fully combine, otherwise you'll get patches of unmixed egg white that cook separately and feel odd on your tongue.
03 -
  • Melted butter in the egg mixture adds depth that milk alone never quite achieves, and it only takes one batch to notice the difference.
  • Cook on medium, not high; rushing the heat gives you burnt exteriors and raw custard centers, a mistake that teaches patience better than any cookbook advice.
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