French Toast
Crisp and golden on the outside, soft and custardy in the middle, my tried-and-true French toast treats you to decadent brunch perfection in the comfort of your own kitchen.
Originally from delish.com.
Ingredients
- 3 eggs — large
- 1 cups whole milk
- 2 tablespoons granulated sugar
- 1.5 teaspoons pure vanilla extract
- 0.75 teaspoons ground cinnamon
- 0.75 teaspoons kosher salt
- 6 slices brioche or challah slices — 1-inch thick
- 3 teaspoons unsalted butter — divided, plus more for serving
- 3 teaspoons neutral oil — divided
- 0 pure maple syrup — for serving
Method
- Preheat oven to 200°. Set a wire rack in a baking sheet; set aside.
- In a large, wide bowl or pie plate, whisk eggs to blend. Whisk in milk, granulated sugar, vanilla, cinnamon, and salt until combined.
- Add 2 bread slices to egg mixture and let soak, partially submerged, until bottom half of bread is saturated, about 30 seconds. Using a fork, flip bread and soak 30 seconds longer. ⏱ 1 min timer
- Meanwhile, in a large skillet over medium heat, heat 1 teaspoon butter and 1 teaspoon oil just until butter starts to bubble. Add soaked bread and cook until golden brown and crisp on both sides, about 3 minutes per side. Transfer French toast to reserved rack and place in oven to stay warm. Repeat with remaining butter, oil, and bread. ⏱ 3 min timer
- Divide French toast among plates. Serve with more butter and maple syrup alongside.
Notes
French toast freezes surprisingly well. Let it cool completely, then arrange on a parchment-lined baking sheet and freeze until firm. After that, simply transfer it to an airtight container or a freezer bag and freeze for up to 1 month. To reheat, thaw briefly at room temperature, then reheat in a skillet or low oven.
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