French Toast
Golden, custardy French toast with a crispy exterior and soft, eggy center. Warm spice and vanilla in every bite, ready for butter and maple syrup or whatever topping calls to you.
Instructions
0/5- 1
Whisk eggs, milk, vanilla extract, cinnamon, nutmeg, and salt in a shallow bowl or wide dish until smooth and combined.
- 2
Heat a large skillet or griddle over medium-high heat. Add butter and let it foam and melt completely, coating the cooking surface evenly.
- 3
Working one at a time, dip each slice of bread into the custard mixture for 1 second per side — just a quick coat, not a soak. Place directly on the hot griddle.
- 4
Cook for 2–3 minutes until the bottom is deep golden and crispy. Flip once and cook the other side for another 2 minutes until golden. Don't move them around — let them sit and develop color.
- 5
Transfer to a warm plate and serve immediately with butter and maple syrup, fresh berries, powdered sugar, or whatever you've got. Eat right away before they cool.
Nutrition per serving
Chef's Notes
Use day-old bread, not fresh. Fresh bread absorbs the custard too fast and falls apart; day-old bread has structure and soaks evenly without turning to mush.
Don't oversoak. Dip each slice for 1–2 seconds per side — just enough to coat, not enough to soak through. Speed matters here.
Medium-high heat and don't move the toast around. You want a proper golden crust with a little caramelization, not pale and steamed.
About This Dish
Despite the name, French toast likely predates France itself — Romans soaked bread in milk and fried it. The French version, called \"pain perdu\" (lost bread), emerged as a way to salvage stale bread. By the 17th century it was a breakfast staple across Europe, sweetened with sugar and spices. Americans made it their own with vanilla and cinnamon, turning it into indulgent comfort food.