For the best experience, please enable JavaScript.
The Ultimate Cinnamon-Vanilla French Toast
Prep: 10 minutes
Cook: 10 minutes
Servings: 4
A Breakfast Classic, Perfected
French toast is the ultimate comfort breakfast, turning humble ingredients into a decadent treat. This recipe is designed for beginners, guaranteeing a delicious outcome every time. We use thick-sliced bread to soak up the rich, custardy batter without getting soggy, and a perfect blend of cinnamon and vanilla for that classic, irresistible aroma that will fill your entire kitchen.
Materials
- 8 thick slices of bread (brioche, challah, or Texas toast work best)
- 4 large eggs
- 1 cup whole milk or heavy cream for extra richness
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, for cooking
- Optional toppings: Maple syrup, powdered sugar, fresh berries, sliced bananas
Preparation
- In a shallow dish or pie plate (wide enough to fit a slice of bread), whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined and slightly frothy. This will be your custard batter.
- Set up your cooking station. Place the dish with the batter, a plate for the soaked bread, and your pan or griddle near the stove. Have a separate clean plate ready for the cooked French toast.
Cooking
- Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt and bubble slightly.
- Take one slice of bread and dip it into the custard batter, letting it soak for about 15-20 seconds on each side. Don't let it get overly saturated or it will fall apart.
- Carefully lift the soaked bread, allowing any excess batter to drip off, and place it onto the hot, buttered skillet.
- Cook for 2-3 minutes per side, until the surface is beautifully golden brown and caramelized. The center should be cooked through and fluffy.
- Transfer the cooked French toast to the clean plate and keep warm. Repeat the process with the remaining butter and bread slices, adding more butter to the pan as needed.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.