French Toast
Ingredients
- 4 large egg
- 2 tbsp granulated sugar
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 1 cup whole milk
- 1 tsp vanilla extract
- 8 slices brioche – day-old, 0.75-inch thick
- 2 tbsp unsalted butter
- maple syrup – for serving
- powdered sugar – for serving
- fresh berries – for serving
Instructions
1. Heat the oven to 200°F (95°C) and set a wire rack over a sheet pan to keep finished toast warm.
2. In a medium bowl, whisk the eggs, granulated sugar, salt, and cinnamon until smooth. Whisk in the milk and vanilla until evenly combined.
3. Pour the custard into a shallow dish. Set the brioche slices nearby.
4. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt, swirling to coat.
5. Working with 4 slices, dip each slice of brioche into the custard, about 10–20 seconds per side, until saturated but not falling apart. Lift and let excess drip back into the dish.
6. Lay the soaked slices in the skillet and cook until deep golden brown and the centers feel set, 2–3 minutes per side. Transfer to the rack in the warm oven.
7. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining 4 slices, dipping and cooking as in the previous step.
8. Serve hot with maple syrup, a dusting of powdered sugar, and fresh berries.
French toast is a custard-soaked bread fried in butter until the edges are crisp and the center stays tender and softly set. The flavor balances gentle sweetness with warm vanilla and a hint of spice, and the texture contrasts golden crust with a custardy interior. It’s a versatile breakfast that welcomes many breads and toppings, equally at home at a leisurely brunch or a quick weekend treat.
Often called pain perdu in French, the dish has roots in medieval Europe and even earlier Roman cookery, where stale bread was revived in a mixture of milk and eggs. In France, it was a thrifty way to use day‑old bread, later embraced by cafés and home cooks alike. The name “French toast” took hold in English-speaking countries, and the dish evolved with regional tastes, becoming a diner staple in the United States while retaining its old-world core: bread, custard, and butter.