French Toast Breakfast Recipe

Make custard

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

Soak bread

Heat a large nonstick skillet or griddle over medium heat. Preheat until a few drops of water sizzle. Meanwhile, cut each thick slice of bread into 4 wedges if not pre-cut. Dip each wedge quickly into the custard, letting it soak about 10–15 seconds per side (longer if bread is very thick or stale) until coated but not falling apart. Let excess drip off.

Cook

Add 1 tbs butter to the hot skillet and swirl. Place soaked wedges in the pan without crowding (cook in batches if needed). Cook 3–4 minutes per side over medium heat until deep golden brown and set in the center. Add remaining 1 tbs butter between batches.

Keep warm

Transfer cooked wedges to a low oven (200°F / 95°C) on a wire rack or plate tented with foil to keep warm while finishing remaining batches. Dust with 1 tsp confectioners' sugar if using and serve with 4 tbs maple syrup.

Cook eggs

While the French toast cooks, heat a small nonstick skillet over medium-low heat and add 1 tsp butter or oil. Crack 2 large eggs into the pan for eggs any style. For sunny-side up: cook slowly until whites are set, cover for 1 minute if needed. For over-easy/medium: cook until whites set, flip gently and cook 20–45 seconds to desired doneness. Season with 1/4 tsp salt and 1/8 tsp pepper. Keep warm next to French toast.

Cook bacon

For bacon: place 4 bacon strips in a cold skillet single layer and set over medium heat. Cook, turning occasionally, until browned and crisp, about 8–12 minutes depending on thickness. Transfer to paper towel-lined plate to drain. Alternatively finish in 400°F oven on a rimmed baking sheet for 12–15 minutes for even cooking.

Cook sausage

For sausage links: heat 1 tsp oil in a skillet over medium heat. Add 3 links and cook, turning frequently, until browned on all sides and cooked through, about 10–12 minutes. Reduce heat if they start to brown too quickly so they cook evenly.

Hash browns (from frozen)

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. Add 2 cups frozen shredded hash browns (or thawed and well-drained homemade). Press into an even layer, season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika and scatter 1/4 cup finely diced onion if using. Cook undisturbed for 4–6 minutes until bottom is browned and crisp, then flip in sections and cook another 4–6 minutes until crisp and cooked through. Reduce heat if edges brown too quickly.

Breakfast potatoes (from parboiled diced potatoes)

If using parboiled diced potatoes (about 1.5 cups), heat 1–2 tbs oil in a skillet over medium-high heat. Add potatoes and 1/4 cup diced onion if using. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika. Cook, stirring occasionally and pressing some pieces flat with spatula, until well browned and crisp at edges, about 8–10 minutes.

Plate 4 wedges of French toast. Add the 2 cooked eggs alongside. Add the chosen meat (4 bacon strips or 3 sausage links). Add a serving of potatoes (about 1 cup). Serve immediately with maple syrup on the French toast and salt/pepper as desired.