French toast has been a breakfast staple in our home for years. It’s quick, easy and can be as simple or fancy as you like.
When my kids were little I would often make it for weekday breakfast and would use whatever bread I had on hand. They weren’t fussy at all and would always gobble it up. (That is, until they became teenagers and suddenly were way too cool for breakfast…*sigh*)
I still whip up a batch on a regular basis. It’s often a bit of a last-minute idea, so I just use whatever bread I happen to have on hand. However, sometimes I actually plan a weekend breakfast of yummy French toast. When I do, I usually buy an egg bread like Challah, or a French, Sourdough or Italian loaf. I like being able to control the thickness of the slice and prefer a thick slice for the best French toast.
The process to make Classic French Toast is actually super simple. At least the way I do it…lol.
I take a shallow pan and crack in the eggs, give them a whisk with a fork, add the milk and flavouring, whisk again until well mixed and fry in butter. Simple!
This batch of French Toast was for Sunday morning breakfast. I decided to make it a bit fancy and added fresh raspberries and a big dollop of Greek yogurt…YUM!
Whip it all together in the shallow pan you are going to use for soaking the bread, and not a mixing bowl. That way there are fewer dishes to clean!
I used a mix of 18% cream (we call it coffee cream) and 2% milk. I guess adding the 2% milk, it made me feel the recipe was healthier…that’s how my mind works and how I justify adding the cream! Honestly, you can add any combination to equal 1 1/2 cups that you like. Obviously, the richer the milk the richer the final product will taste.
I cut nice thick slices of bread. This bread is fresh, but day old works even better!
Put a big dollop of butter in the frying pan. (Please excuse the scratches, this trusty fry pan has seen better days!) If you have a flat skillet, like you would use for pancakes…that would work perfectly. Unfortunately, I don’t own one.
Keep your shallow pan with the egg/milk mixture close to your skillet. The bread is drippy and you don’t want egg and milk running all over the place.
Put a couple of slices in the egg/milk mixture, using your fork, press the bread into the mixture, wait 1 or 2 minutes, flip bread and repeat.
Transfer the drippy bread to the hot frying pan.
Be patient, wait until the underside of the bread is a beautiful golden before flipping. Then do the same for the other side, adding more butter if necessary.
The scrumptious result!
The printable recipe is below!
- 6 eggs (I used extra large, if you have large on hand that will work too)
- 1½ cups of cream (36%, 18% or 10%), milk or any combination
- 2 teaspoons pure vanilla extract
- pinch of salt
- pinch of nutmeg
- ¼ teaspoon of cinnamon
- 6 thick slices of bread (You can use French, Italian, sourdough, egg, brioche or challah)
- For serving - Berries, Greek Yogurt, Pure Maple Syrup, Fruit Preserves
- Set oven to "warm" or 250 degrees and place a wire rack on cookie sheet. Put in oven.
- In a shallow baking pan, using a fork (or whisk) beat eggs until well combined.
- Whisk in cream, vanilla, cinnamon, nutmeg, and salt.
- Working in batches, add bread slices to egg/cream mixture, lightly press bread into cream/eggs.
- Let bread sit for 2 minutes.
- Flip bread and repeat.
- Melt a couple tablespoons butter in a frying pan over medium heat.
- Fry bread slices until golden brown, 2 to 3 minutes per side.
- Transfer cooked slices to wire rack in warm oven.
- Repeat with remaining slices, adding more butter when necessary.
- Serve warm with Butter, Berries, Greek Yogurt, Pure Maple Syrup or Fruit Preserves
As always, if you have any questions at all, feel free to ask and I will do my very best to answer.
What are your favourite French toast toppings?