Golden French Toast for Breakfast: A Weekend Treat (Print Version)
Whip up golden French Toast for breakfast. This simple recipe brings warmth and joy, perfect for lazy mornings and family gatherings.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
8 slices day-old challah or brioche bread, about 1 inch thick
02 -
2 large eggs
03 -
1/2 cup whole milk
→ Flavor Boosters
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon ground cinnamon
→ For Frying
07 -
2 tablespoons unsalted butter, divided
→ Optional Finishing Touches
08 -
Maple syrup, for serving
09 -
Fresh berries (strawberries, blueberries), for serving
10 -
Powdered sugar, for dusting
# Instructions:
01 -
Okay, first things first: grab a shallow dish, something wide enough for your bread slices. Whisk together the eggs, milk, sugar, vanilla, and cinnamon. Really get in there, make sure it’s all combined. You want a smooth, pale yellow mixture. I always give it a little sniff – that vanilla and cinnamon combo? Oh, it just smells like pure potential. Don't rush this part; a well-mixed custard is the secret to evenly flavored French Toast for breakfast.
02 -
Now, for the bread. Gently lay each slice into the custard, letting it soak for about 20-30 seconds per side. This is where your day-old bread really shines! It’ll absorb all that eggy goodness without turning into mush. I've definitely left a slice in too long before, and it was a tearful mess trying to flip it. So, keep an eye on it; you want it saturated, not waterlogged.
03 -
Melt a pat of butter in a large non-stick skillet or on a griddle over medium heat. You want it shimmering, but not smoking. This is a crucial step for that beautiful golden-brown crust. I once cranked the heat too high, thinking it would cook faster, and just ended up with burnt butter and sad, blackened toast. Lesson learned: patience is a virtue here!
04 -
Carefully place the soaked bread slices onto the hot skillet, giving them a little space. Don't overcrowd the pan; you'll drop the temperature, and they won't brown properly. Let them cook for about 2-4 minutes per side, until they’re golden brown and wonderfully puffed up. You’ll see those beautiful caramelized edges forming. The smell, oh my goodness, the smell is just divine!
05 -
Using a spatula, gently flip each piece of French Toast. Cook the second side until it’s also a deep golden-brown and cooked through. Sometimes, I press down lightly with the spatula to ensure even contact with the pan. You'll notice the edges getting crispy and the center feeling soft and custardy. This is where that perfect texture comes alive, honestly.
06 -
Transfer the cooked French Toast for breakfast to a plate. If you’re making a big batch, you can keep them warm in a single layer on a baking sheet in a low oven (around 200°F). Pile them high, dust with powdered sugar, drizzle with maple syrup, and maybe add some fresh berries. Seriously, this is the moment you’ve been waiting for! Enjoy it while it's warm and fresh from the pan.
# Notes:
01 -
Using day-old bread is non-negotiable for French Toast that isn't soggy.
02 -
Leftovers store well in the fridge for a few days, but reheat in a toaster oven for crispiness.
03 -
Swap whole milk for half-and-half if you're feeling extra indulgent, for an even richer custard.
04 -
A sprinkle of nutmeg with the cinnamon adds a lovely, subtle warmth to the flavor profile.
# Tools You'll Need:
01 -
Large shallow dish
02 -
whisk
03 -
large non-stick skillet or griddle
04 -
spatula
# Nutrition Facts (Per Serving):
Calories: 350 Calories
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 12g