Best French Toast

The perfect balance of flavours soaked into thick brioche slices, makes this classic French toast the best you’ve ever had! Watch them swell with flavour in a hot, buttered pan, crisping to a rich, golden brown. With a hint of vanilla and cinnamon, a touch of sweetness, and crispy pan fried edges, this is one recipe the whole family will go crazy for.

FRENCH TOAST RECIPE

This is my family’s favourite Sunday morning recipe which I’ve been making for years. The kitchen fills with the subtle aroma of vanilla and cinnamon, getting the whole family salivating and ready for a classic French toast feast. While we have created a number of decadent French toast recipes including Banoffee French Toast, Lemon Blueberry French Toast, and Red Velvet French Toast, the simplicity of our classic French toast still makes this recipe one of our all time favourites. My recipe doesn’t include any cream (heavy or thickened), as I find the right amount of eggs and milk is just enough to create the perfect French toast. You can make this with any type of bread you wish, simply use a dense bread such as challah or sourdough. Our favourite is Brioche, with its soft, dense texture and buttery, sweet flavour. You will only need a handful of ingredients:

Eggs Milk Vanilla Cinnamon Sugar – optional

To minimise cleanup, whisk your egg wash together in a single bowl. You’ll be using this to dip your bread, so preferably use a large, shallow bowl.

HOW TO MAKE FRENCH TOAST

If you’ve never tried your hand at making French toast, you will love how easy it is to put together. I usually opt to cook this recipe over Fluffy Pancakes when I’m in a rush and don’t have the time to whip up a batter.

THE EGG WASH: You can use any of your favourite flavours and spices here. I use cinnamon and pure vanilla extract, but you could also use vanilla sugar and nutmeg. DIP: Soak your bread slices for only two to three seconds per side, pressing them down lightly to absorb the flavours in the egg wash. If using a denser white bread, soak them for about five seconds per side to really absorb the egg wash. Try not to soak them for any longer than that, as they tend to fall apart before you get them in the pan. FRY: Use a nonstick pan, skillet or griddle over a medium heat. They don’t take long to cook, about 3-4 minutes on each side.

SUBSTITUTIONS

Heavy cream: You can make this French toast with heavy cream or half and half, but I prefer it with milk. It’s less heavy while frying and tends to brown evenly without creating soggy/undercooked toast on the inside, and over-cooking the outside. Milk: Any milk is fine to use. Through the years, I’ve used whole milk, skim milk, almond milk, rice milk, oat milk and coconut milk. The good news is that they always turn out perfectly. Sugars or sweeteners: You can use raw, white or light brown sugars and any natural granulated sweetener (like Swerve or Natvia). Splenda tends to be a bit strong, but if you’re used to the taste, go for it. Just follow the packet instructions in regards to measurements.

WHAT TO SERVE WITH FRENCH TOAST

Butter Maple syrup Fresh berries – strawberries, blueberries, raspberries or blackberries Honey Nutella Peanut butter Powdered sugar Fresh squeezed lemon juice Whipped cream

To make your life easier, place bowls of your family’s favourite toppings in the centre of the table so each person can reach for whatever they like!