Classic American French Toast
Egg-and-milk custard-soaked bread pan-fried in butter until caramelized — a straightforward American breakfast that comes together in under twenty minutes.
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- 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
- 1Make the custard — Whisk the eggs, milk, vanilla, cinnamon and sugar together in a wide shallow bowl until fully combined.
- 2Soak 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.
- 3Cook 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.
- 4Plate and serve — Dust with powdered sugar and serve immediately with maple syrup.
- 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.