Short Stack French Toast Recipe

Make the batter

In a shallow wide bowl or rimmed plate, whisk together 3 large eggs, 3 tablespoons whole milk, 2 tablespoons heavy cream (or extra milk), 1 teaspoon pure vanilla extract, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt until smooth and slightly frothy.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of the unsalted butter to the pan and let it melt and foam but not brown. Reduce heat to medium-low if it sizzles aggressively.

Soak the bread

Working with two slices at a time, lay each slice of bread in the batter for about 10–15 seconds per side, pressing gently so the center absorbs egg mixture but the bread doesn't become soggy. Lift and let excess drip back into the bowl.

Cook the French toast

Add the soaked bread slices to the preheated skillet (do not overcrowd). Cook 2–3 minutes per side until golden brown and set, adding the remaining 1 tablespoon butter to the pan as needed between batches. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you cook remaining bread.

Cook bacon

If using bacon: while you cook the French toast or before, place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisped to your liking, about 8–12 minutes depending on thickness. Drain on paper towels. Reserve a little bacon fat if desired for extra flavor.

Cook sausage links

If using sausage links: heat a small skillet over medium with 1 teaspoon neutral oil. Add the two sausage links and cook, turning occasionally, until browned and cooked through to 160°F (71°C), about 10–12 minutes. Reduce heat if they brown too fast. Drain on paper towel.

Stack two slices of the cooked French toast on a plate to form the 'short stack'. Place the two cooked bacon strips or two sausage links on the side or drape atop the stack.

Top the stack lightly with 1 tablespoon unsalted butter (or a pat) so it melts over the hot toast.

Generously dust the top of the stack with 1 tablespoon powdered sugar using a fine sieve or shaker.

Serve immediately with maple syrup to taste (drizzle around or over the stack). Offer extra syrup and butter at the table.