Ingredients
Scale
- 4 large eggs
- 1 cup whole milk (or any milk of your choice; almond or oat milk works well for a dairy-free option)
- 2 tablespoons granulated sugar (feel free to reduce or use maple syrup for natural sweetness)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional, but highly recommended for that warm, comforting flavor)
- Pinch of salt
- 8 slices of sturdy bread (I like thick-cut brioche or challah, but day-old sandwich bread works too)
- Butter or oil for the pan (I usually keep a little butter on hand for that perfect golden crust)
Instructions
- In a wide, shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Make sure everything is well combined and the sugar has mostly dissolved.
- Heat a large skillet or griddle over medium heat and add a small pat of butter or a drizzle of oil to coat the surface. You want it hot enough so the bread sizzles when it hits the pan but not so hot it burns immediately.
- Dip each slice of bread into the egg mixture, letting it soak for about 10-15 seconds on each side. If your bread is stale or thicker, you can let it soak a little longer—but don’t overdo it, or you’ll end up with soggy toast.
- Place the soaked bread slices onto the hot skillet. Cook for about 2-3 minutes on each side, or until golden brown and slightly crispy on the edges. You’ll know it’s ready when it easily lifts from the pan without sticking.
- Transfer the French toast to a plate and keep warm in a low oven (about 200°F) if making multiple batches. This is my secret for feeding a hungry family without cold toast on the side.
- Repeat with the remaining slices, adding more butter or oil to the pan as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: French Toast, recipe, cooking, food
