---
project: "[[00_MANIFEST-recipes]]"
folder: "[[00_INDEX-breakfast-recipes]]"
title: Classic American French Toast
pack: founders-pack
servings: 4
ingredients:
  - 8 slices thick-cut white sandwich bread or brioche or Texas toast purchased from store
  - 4 eggs
  - 3/4 cup whole milk
  - 1 tsp vanilla extract
  - 1 tsp ground cinnamon
  - 1 tbsp sugar
  - 2 tbsp unsalted butter
  - maple syrup, for serving
  - powdered sugar, for serving
instructions:
  - "**Make the custard** — Whisk the eggs, milk, vanilla, cinnamon and sugar together in a wide shallow bowl until fully combined."
  - "**Soak the bread** — Lay two slices in the custard at a time and let them soak 30 seconds per side. They should be saturated but not falling apart."
  - "**Cook in batches** — Melt half the butter in a large skillet over medium heat until foamy. Add the soaked slices and cook 2-3 minutes per side until deep golden brown. Repeat with remaining butter and bread."
  - "**Plate and serve** — Dust with powdered sugar and serve immediately with maple syrup."
protein:
  - eggs
active-preparation-minutes: 10
cook-time-minutes: 15
equipment:
  - stove
storage-location: fridge
storage-method: airtight-container
fridge-life-days: 2
tags:
  - american
  - skillet
  - quick
notes:
  - "summary: Egg-and-milk custard-soaked bread pan-fried in butter until caramelized — a straightforward American breakfast that comes together in under twenty minutes."
  - Day-old bread soaks without going soggy. Fresh bread can absorb too much custard and cook up wet in the center.
  - Brioche makes a richer result; a sturdy white sandwich loaf is more forgiving and equally good.
  - Leftover slices reheat well in a 350°F oven on a rack for 8 minutes — a skillet makes them greasy the second time.
---