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 Small Bowl For combining dry ingredients
- 1 Whisk For mixing batter ingredients
- 1 10-inch or 12-inch skillet For cooking the French toast
- 1 Shallow container Such as a pie plate, for dipping bread
- 1 Spatula 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
The choice of brioche or challah is key; their rich, eggy crumb ensures a custard-like interior when properly soaked. It's crucial not to over-soak the bread – a quick dip of just a few seconds per side is sufficient to prevent sogginess. Always wait for the butter in the skillet to melt and the initial bubbling to subside before adding the bread; this indicates the optimal temperature for a golden, caramelized crust. For enhanced flavor, a small pinch of salt in the batter balances the sweetness, and a touch of orange zest can add brightness. When cooking in batches, keep finished French toast warm on a wire rack in a low oven (around 200°F/95°C) to maintain crispness.