Description
A classic French Toast Delight made with rich eggs, creamy milk and heavy cream, and warm spices, soaked into thick-cut brioche or challah bread. Pan-fried to a golden brown and served with maple syrup, powdered sugar, and fresh berries for a perfect breakfast or brunch treat.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Bread and Cooking
- 8 slices of thick-cut bread (brioche or challah works best)
- Butter or oil for frying
To Serve
- Maple syrup
- Powdered sugar
- Fresh berries
Instructions
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until the mixture is smooth and well combined.
- Heat the skillet: Place a large skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface and allow it to melt and become hot but not smoking.
- Soak the bread: Dip each slice of the thick-cut bread into the egg mixture, letting it soak for a few seconds on each side to absorb the custard fully.
- Cook the French toast: Place the soaked bread slices onto the hot skillet. Cook each side until golden brown and cooked through, approximately 2-3 minutes per side, adjusting heat as needed to prevent burning.
- Keep warm and repeat: Transfer the cooked slices to a warm plate or oven-safe dish to keep warm. Repeat soaking and cooking remaining slices, adding more butter or oil to the skillet as needed.
- Serve: Serve the French toast immediately while hot, topped with maple syrup, powdered sugar, and fresh berries to enhance flavor and presentation.
Notes
- For best results, use thick-cut brioche or challah bread as it soaks up the custard beautifully without falling apart.
- Adjust cinnamon and nutmeg quantities according to your spice preference.
- You can keep cooked French toast warm in a preheated oven at 200°F (95°C) while finishing the batch.
- Use clarified butter or neutral oil for frying to avoid burning and achieve even browning.
- French toast is best eaten fresh but can be refrigerated and gently reheated in a skillet or oven.
