French Toast Recipe
Two slices of French bread dipped in a cinnamon cream batter and grilled golden brown served with butter and syrup.
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Ingredients
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Batter & Dipping
Bread & Finish
Method
Batter & Dipping
- 1
Make the cinnamon cream batter
In a shallow wide bowl or pie dish large enough for a slice of bread, crack the eggs and whisk until evenly combined. Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk thoroughly until the mixture is smooth, slightly frothy, and the sugar is mostly dissolved (about 30–45 seconds).
- 2
- 3
Dip the bread
Working one slice at a time, submerge the bread into the batter for 8–12 seconds per side, pressing gently so the custard soaks into the center but not so long that the bread falls apart. Let any excess batter drip back into the dish for 5–10 seconds.
Cooking & Serving
- 4
Grill the French toast
Add the unsalted butter to the preheated skillet. When the butter is melted and foaming but not browned, place the dipped bread slices in the pan. Cook over medium heat 2–3 minutes per side, or until each side is golden brown and slightly crisp at the edges. If the outside browns too quickly before the center cooks, reduce the heat to medium-low and finish cooking, about 1–2 additional minutes per side.
- 5
Keep warm (optional)
If making ahead or cooking in batches, keep finished slices on a baking sheet in a 200°F (95°C) oven while you cook the remaining slices to keep them warm and crisp.
- 6