Classic French Toast

Stack of French toast on plate with butter and maple syrup.

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French toast is a Sunday morning classic, in part because it’s a crowd-pleaser, but also because it’s quick, unfussy, and made with ingredients you likely have on hand. For perfectly golden, crisp results, use a heavy-duty pan that distributes heat evenly. The batter can be made ahead and kept at room temperature for up to 1 hour.

Prep Time10

Cook Time5

Course: Breakfast

Cuisine: American

Servings:

Calories: 345kcal

Author: Kathy Kingsley

Ingredients

6 Tbs. butter, or more as needed
2 cups milk, at room temperature, preferably whole (or soy)
6 large eggs, at room temperature
3 Tbs. granulated sugar
1 Tbs. pure vanilla extract
½ tsp. ground cinnamon
1 tsp. kosher salt
8 3⁄4-inch-thick slices challah, brioche, or hearty white sandwich bread
Maple syrup, heated, for serving

Instructions

Preheat the oven to 250°F. Place 2 baking sheets on the oven racks.
Melt the butter in a small saucepan over medium heat. In a medium bowl, combine the melted butter, milk, eggs, sugar, vanilla, cinnamon, and salt and whisk until the sugar and salt are dissolved. Transfer the mixture to a large baking dish.
Working in batches, add 2 or 3 slices of bread (or as many as will fit in your skillet in a single layer) to the mixture and soak, turning once, until saturated but not falling apart, about 2 minutes total.
In a large skillet, melt about 1⁄2 Tbs. butter over medium heat. When the foam subsides, use a slotted spatula to add the soaked bread in a single layer. Cook, turning once, until golden-brown, 1 1⁄2 to 3 minutes per side. Transfer to a baking sheet in the oven, arranging the pieces in a single layer, to keep warm.
Repeat with the remaining bread, briefly rewhisking the batter before soaking, and wiping out the skillet and adding fresh butter between batches. Serve drizzled with maple syrup.

Notes

This recipe can be easily doubled or tripled. Be sure to keep the toast warm in the oven, as directed in the recipe.

Nutrition