Ingredients
- Eggs
- Milk or Cream (a 1:1 ratio with eggs is a good starting point)
- Vanilla Extract
- Cinnamon and/or Nutmeg (Optional)
- Thick slices of sturdy bread (Challah, brioche, Texas toast, or good quality white bread)
- Butter or oil for greasing
Instructions
1. In a shallow dish, whisk the eggs, milk/cream, vanilla extract, and any desired spices until thoroughly combined.
2. Submerge each bread slice in the custard, ensuring both sides are fully coated. Allow the bread to soak for a minute or two.
3. Heat a lightly greased griddle or skillet over medium heat.
4. Cook the soaked bread slices for 2-3 minutes per side or until golden brown and cooked through (internal temperature should reach 160°F or 71°C).
Notes
Thick slices of sturdy bread are essential for preventing fogginess;
Don’t over-soak the bread
Adjust the milk/cream ratio for desired richness.
The original text suggests numerous variations and toppings, including filled French toast, flavor infusions, various toppings (berries, nuts, syrups), savory options, and healthier modifications (whole-wheat bread, egg whites, low-fat milk).
- Prep Time: 5-10 minutes (for mixing the custard and soaking the bread)
- Cook Time: 4-6 minutes per batch of French toast (2-3 minutes per side).
- Category: Breakfast/Brunch.
- Method: Pan-frying/Griddling.
- Cuisine: American/International (with origins tracing back to ancient Rome)
- Diet: Vegetarian
Keywords: French toast, brunch, breakfast, pain perdu, eggy bread, recipe, custard, bread, toppings, variations, healthy, savory.