New French Toast Combo Recipe

Make custard

In a shallow wide bowl or dish, whisk together 2 large eggs, 1 cup whole milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tbsp granulated sugar and a pinch of salt until fully combined and slightly frothy.

Soak bread

Preheat a nonstick skillet or griddle over medium heat and add 1 tbsp unsalted butter to melt. Meanwhile, dip each slice of bread into the custard, allowing it to soak 15–20 seconds per side (longer for very thick slices), then let excess drip off.

Cook

Place soaked slices into the preheated skillet. Cook 2–3 minutes per side, or until deep golden brown and cooked through. Adjust heat as needed to prevent burning. Remove to a warm plate and cover loosely to keep warm. Repeat if necessary.

Finish & serve

Brush or top the cooked French toast with 1 tbsp butter if desired. Dust with 1 tsp powdered sugar and serve with 1/4 cup maple syrup on the side.

Scrambled (recommended)

Crack 2 large eggs into a bowl, add 2 tbsp milk (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk until homogenized and slightly frothy. Heat 1 tsp butter in a small nonstick pan over medium-low heat until melted and bubbling slightly. Pour eggs into the pan and let sit 10–15 seconds. Gently push eggs with a rubber spatula from the edges to the center, repeating until softly set but still moist, about 2–3 minutes total. Remove from heat just before fully set — carryover will finish cooking — and keep warm.

Fried eggs (alternate)

If preferred over scrambled, heat 1 tsp butter in a small pan over medium-low. Crack 2 eggs and cook sunny-side up for 2–3 minutes until whites are set, or flip for over-easy (additional 30 seconds). Season with salt and pepper.

Bacon (pan)

To cook bacon, place 2 slices in a cold skillet and turn heat to medium. Cook 3–5 minutes per side, flipping as needed, until crisped to desired doneness. Drain on paper towels. Keep warm.

Turkey sausage (pan)

For turkey sausage links, heat 1 tsp oil in a skillet over medium heat. Add 2 links and cook 8–10 minutes, turning frequently, until browned and cooked through to an internal temperature of 165°F (74°C). Remove and keep warm.

Hash browns (frozen)

Cook 1/2 cup frozen hash browns according to package or pan-fry in 1 tsp oil over medium-high heat until browned and crisp, about 6–8 minutes, flipping once. Season with salt and pepper.

Fresh fruit (no-cook)

If choosing fresh fruit, portion 1/2 cup mixed berries (strawberries, blueberries, raspberries). Rinse and drain; toss gently and serve chilled.

Breakfast potatoes (diced)

For diced breakfast potatoes, heat 1 tbsp oil in a skillet over medium-high, add 1/2 cup diced potato (parboiled or precooked), season with salt and pepper, and cook 6–8 minutes until golden and crisp.

On a plate, place two pieces of French toast, add the two eggs (scrambled or fried) and two pieces of bacon or two turkey sausage links. Add the chosen side (hash browns, fruit, or breakfast potatoes). Serve with additional butter and warm maple syrup on the side.