French Toast
Thick slices of bread soaked in a vanilla-cinnamon custard and griddled until golden. A diner-style breakfast from pantry basics.
French toast is what stale bread was waiting to become. A quick custard soak turns slices that were past their best into something soft inside and crisp at the edges.
Brioche or challah make it feel like a treat, but any sturdy bread works. Keep the pan at a steady medium so the custard cooks through before the surface colors.
Ingredients
- 4 thick slices of bread, slightly stale
- 2 eggs
- 1/2 cup milk
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 2 tbsp butter, for the pan
- Maple syrup, to serve
Instructions
- Whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt in a wide, shallow dish.
- Heat a skillet or griddle over medium heat and melt about half the butter.
- Dip each slice of bread into the custard, letting it soak for a few seconds per side without falling apart.
- Lift the bread, let the excess drip off, and place it on the hot pan.
- Cook for 2 to 3 minutes per side until golden brown, adding more butter as needed.
- Serve hot with maple syrup.
Equipment
- Skillet or griddle
- Shallow dish
Tips
- Slightly stale bread soaks up the custard without turning to mush, so day-old loaves are perfect here.
- Keep the heat at medium; too high and the outside burns before the center sets.
- Soak each slice just long enough to coat it, not so long that it falls apart.