Description

Indulge in a breakfast classic with our mouthwatering recipe for The Best French Toast. Perfect for serving 3-4 hungry diners, this delightful dish combines fluffy bread slices with a rich, flavorful batter for a breakfast experience like no other. Let’s dive into the details of this delectable recipe:

Ingredients

8 slices high-quality white sandwich bread or Italian loaf bread
6 tablespoons unsalted butter, divided
1 cup milk
1 large egg
2 tablespoons sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup all-purpose flour

Instructions

Preheat the oven:

Set the oven rack to the middle position.
Preheat the oven to 200°F.

Prepare the bread:

Arrange the bread slices on a wire rack set over a baking sheet.
Bake in the oven until slightly dried, about 15 minutes.

Make the batter:

While the bread is drying, melt 2 tablespoons of butter.
In a medium bowl, whisk together the melted butter, milk, egg, sugar, vanilla extract, cinnamon, and salt.
Slowly whisk in the flour until smooth.
Pour the mixture into a large, shallow dish (a Pyrex pie plate works well).

Cook the French toast:

Heat a 12-inch nonstick skillet over medium heat.
Add 1 tablespoon of the remaining butter and heat until it just begins to brown.
Lightly whisk the egg mixture again.
Soak 2 pieces of bread in the mixture for about 15 seconds per side.
Allow excess mixture to drip back into the dish, then place the soaked bread in the heated skillet.
Cook until golden brown on both sides, about 2 1/2 minutes per side.
Repeat with the remaining butter and bread slices.

Notes

Once you’ve prepared The Best French Toast, here are some helpful tips for serving and storing leftovers:

Serving Suggestions:

Maple Syrup Magic: Drizzle warm maple syrup over the French toast just before serving for a classic and indulgent touch. You can also add a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness.
Fresh Fruit Finale: Top each slice of French toast with fresh berries, sliced bananas, or a fruit compote for a burst of color and flavor. The combination of sweet fruit and warm toast is simply irresistible.
Savory Swaps: Get creative with savory toppings like crispy bacon, sliced avocado, or a fried egg for a delicious twist on traditional French toast. The savory-sweet contrast is sure to tantalize your taste buds.

Storage Guidelines:

Refrigeration: If you have leftover French toast, store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place the slices on a microwave-safe plate and microwave for 20-30 seconds, or until warmed through. You can also reheat them in a toaster oven for a crispier texture.
Freezing: To freeze French toast for longer storage, allow the slices to cool completely, then place them in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer the slices to a freezer-safe bag or container, separating them with parchment paper to prevent sticking. Frozen French toast can be stored for up to 1-2 months. To reheat, simply thaw the slices in the refrigerator overnight and reheat as directed above.
Batch Cooking: If you’re meal prepping or feeding a crowd, consider making a double batch of French toast and freezing the extras for future breakfasts. This allows you to enjoy this delicious dish with minimal effort on busy mornings.

Customization Options:

Flavor Variations: Experiment with different flavorings in the batter, such as almond extract, nutmeg, or orange zest, to create unique and delicious French toast variations.
Bread Choices: While white sandwich bread or Italian loaf bread works well for French toast, feel free to use your favorite type of bread, such as challah, brioche, or whole wheat, for a different texture and flavor profile.
Dietary Modifications: To accommodate dietary restrictions or preferences, you can use dairy-free milk alternatives, such as almond milk or oat milk, and vegan butter in place of traditional dairy products. You can also use gluten-free bread for a gluten-free version of French toast.