French Toast
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
Equipment
- 1 skillet 10-inch or 12-inch
- 1 Small Bowl For mixing dry ingredients
- 1 Whisk
- 1 Shallow container Such as a pie plate, for dipping bread
- 1 Spatula or Tongs For flipping French toast
Ingredients
Main
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons sugar
- 4 tablespoons butter
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 8 slices challah brioche, or white bread
- 1/2 cup maple syrup warmed
Instructions
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Notes
1. Opt for brioche or challah bread as their inherent richness and eggy texture create a truly custardy interior when cooked. The added sugar in the batter aids in achieving a beautiful, caramelized exterior.2. The 'pro tip' is crucial: Submerge the bread in the batter for only a few seconds. Over-soaking will result in soggy French toast that falls apart.3. Ensure your skillet is adequately hot before adding the bread. Waiting for the butter bubbles to subside indicates the ideal temperature for proper browning and caramelization.4. For the best experience, warm your maple syrup gently before serving.