Classic French Toast | The BakerMama


With its crispy, golden exterior and creamy, fluffy interior, Classic French Toast reigns supreme among breakfast carbs. Topped with powdered sugar, a drizzle of maple syrup, and fresh fruit, it’s breakfast at its very best!

Classic French Toast by The BakerMama

We love Sunday breakfast. Like, really a lot. And few things elevate Sunday breakfast quite like Classic French Toast. The texture. The subtle sweetness. The sublime simplicity. And let’s not forget the presentation. If you haven’t seen my French Toast Board, those perfect little triangles border on breakfast perfection. My kids get so excited when I whip up a batch. Did I mention it’s easy? Because French toast is about as simple as it gets.

French Toast Board by The BakerMama

Classic French Toast: All About the Bread

The key to great Classic French Toast is using the right bread. Too thin, and it soaks up all of the egg mixture and turns out too flimsy to transfer or even flip on the griddle. Too thick, and it won’t cook all the way through when the outside is perfectly crisp. The best thickness for French toast bread is 3/4″ to 1″. I love using a good challah or brioche loaf, but a soft, thick white bread works well, too.

In France, what we call “French toast” is known as pain perdu, or lost bread. Many cooks prefer slightly stale or “lost” bread  when making this yummy breakfast dish, because it soaks up just the right amount of egg mixture and leaves that crispy outside we love so much.

Classic French Toast by The BakerMama

French Toast by the Numbers

To make Classic French Toast, first beat 4 eggs, 1 teaspoon of vanilla, 1/2 teaspoon of cinnamon, 1/4 cup of sugar and a pinch of salt in a mixing bowl until well combined and fluffy. Whisk in 1 and 1/2 cups of milk then transfer the egg mixture to a shallow dish.

Classic French Toast by The BakerMama

Next, dip the thick bread slices in the egg mixture and let soak on each side for a few minutes, until well saturated but not too soggy. When transferring the soaked bread to the skillet for cooking, be sure to let any excess egg mixture drip back into the shallow dish.

Classic French Toast by The BakerMama

Cook the bread slices on a lightly buttered nonstick griddle or skillet over medium heat until golden brown on both sides, about 1-2 minutes per side. Transfer the cooked French toast to a baking sheet in a 250°F warming oven to keep warm while you cook the remaining soaked bread slices.

Classic French Toast by The BakerMama

Drizzle with warm syrup or coat with a light dusting of powdered sugar and enjoy!

Classic French Toast by The BakerMama

I hope you and your loved ones enjoy this Classic French Toast as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍

 I just love seeing how inspired and creative y’all get with the recipes and ideas I share.

xoxo,


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Classic French Toast by The BakerMama

Classic French Toast


  • Author:
    The BakerMama

  • Prep Time:
    10 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    20 minutes

  • Yield:
    8

Description

Classic French toast with a crispy, golden exterior and creamy, fluffy interior.


Ingredients

  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • Pinch of salt
  • 1 and 1/2 cups milk
  • 8 slices brioche or thick bread

Instructions

  1. Beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk and then transfer the egg mixture to a shallow dish.
  2. Dip the bread slices in the egg mixture and let soak on each side for a few minutes until well saturated but not too soggy. When transferring the soaked bread to the skillet for cooking, be sure to let any excess egg mixture drip back into the shallow dish.
  3. Cook the soaked bread slices on a lightly buttered nonstick griddle or skillet over medium heat until golden brown on both sides, about 1-2 minutes per side.
  4. Transfer the cooked French toast to a baking sheet in a 250°F warming oven to keep warm while you cook the remaining soaked bread slices.

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