French Toast
Ingredients
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- 4 large egg
- 2 tbsp granulated sugar (25g)
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 1 cup whole milk
- 1 tsp vanilla extract
- 8 slices brioche – day-old, 0.75-inch thick
- 2 tbsp unsalted butter
- maple syrup – for serving
- powdered sugar – for serving
- fresh berries – for serving
Instructions
- 1.
Heat the oven to 200°F (95°C) and set a wire rack over a sheet pan to keep finished toast warm.
- 2.
In a medium bowl, whisk the eggs, granulated sugar, salt, and cinnamon until smooth. Whisk in the milk and vanilla until evenly combined.
- 3.
Pour the custard into a shallow dish. Set the brioche slices nearby.
- 4.
Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt, swirling to coat.
- 5.
Working with 4 slices, dip each slice of brioche into the custard, about 10–20 seconds per side, until saturated but not falling apart. Lift and let excess drip back into the dish.
- 6.
Lay the soaked slices in the skillet and cook until deep golden brown and the centers feel set, 2–3 minutes per side. Transfer to the rack in the warm oven.
- 7.
Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining 4 slices, dipping and cooking as in the previous step.
- 8.
Serve hot with maple syrup, a dusting of powdered sugar, and fresh berries.
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French toast is a custard-soaked bread fried in butter until the edges are crisp and the center stays tender and softly set. The flavor balances gentle sweetness with warm vanilla and a hint of spice, and the texture contrasts golden crust with a custardy interior. It’s a versatile breakfast that welcomes many breads and toppings, equally at home at a leisurely brunch or a quick weekend treat.
Often called pain perdu in French, the dish has roots in medieval Europe and even earlier Roman cookery, where stale bread was revived in a mixture of milk and eggs. In France, it was a thrifty way to use day‑old bread, later embraced by cafés and home cooks alike. The name “French toast” took hold in English-speaking countries, and the dish evolved with regional tastes, becoming a diner staple in the United States while retaining its old-world core: bread, custard, and butter.