Cinnamon/raisin French Toast Recipe

Make the custard

In a wide, shallow bowl or pie plate combine 2 large eggs, 1 cup whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt. Whisk vigorously until the sugar is dissolved and the mixture is smooth and slightly frothy.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and begin to foam but not brown. Reduce heat to medium-low if butter browns too quickly.

Soak the bread

Take each slice of cinnamon-raisin bread and lay it flat in the custard for about 10–15 seconds per side, pressing gently so the custard soaks about halfway through but the slices don't fall apart. Allow excess custard to drip back into the bowl.

Cook first side

Place the soaked slices in the hot skillet without crowding (work in two batches if necessary). Cook undisturbed for 3–4 minutes, or until the underside is deep golden brown and set. Add the remaining 1 tablespoon butter to the pan before flipping the second or subsequent slices as needed.

Flip and finish

Flip the slices and cook the second side 2–3 minutes more, until golden and cooked through. The internal temperature should be hot and custardy but not runny. If bread browns too quickly, lower the heat slightly and cover the pan for 30–60 seconds to help heat through.

Transfer the cooked slices to a plate. Top with 1 tablespoon unsalted butter (or a pat) and let it melt slightly across the warm toast.

Serve immediately with about 4 tablespoons maple syrup on the side for drizzling. If desired, dust lightly with 1 teaspoon powdered sugar for presentation.

Suggested plating: stack the slices slightly overlapped or fan them, pour syrup just before eating to keep exterior slightly crisp.