Classic French Toast
Recipe by Gingham
Soft in the middle and golden at the edges, from bread that's a day or two old.
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- A pinch of kosher salt
- 8 slices thick bread, a day or two old
- 2 tbsp butter, for the pan
- Maple syrup, to serve
Method
Heat the oven to 200°F so you can keep the first slices warm.
Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a wide, shallow dish until no streaks of egg are left.
Heat a large skillet or griddle over medium heat and melt a little of the butter in it.
Dip a slice of bread in the egg for about 10 seconds a side, so it soaks through without falling apart, and lay it in the pan. Do as many as fit.
Cook until deep golden, 2 to 3 minutes a side, adding butter to the pan as it needs it. Keep the cooked slices warm in the oven while you finish the rest.
Serve hot with maple syrup.
Notes from the source
Fresh, soft bread goes soggy, so older is better. Brioche or challah makes it richer.