Ingredients
Units
Scale
- 4 large eggs
- 1 cup milk*
- 1/2 teaspoon sugar (optional)
- 1/2 teaspoon vanilla
- Pinch of salt
- 8–10 slices of bread (*stale or day-old, preferably)
Instructions
- Break the eggs into a wide, shallow bowl and beat them lightly with a fork or whisk.
- Stir the sugar, salt, vanilla, and milk into the beaten eggs.
- Coat a skillet or griddle with a thin layer of butter, oil, or non-stick cooking spray. Place it over medium-low heat.
- Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Coat only as many slices as you will be cooking at one time to prevent soggy French toast.
- Heat – once you coat the bread slices transfer to the hot skillet. Heat slowly until bottom is golden brown. Turn and brown the other side.
- Serve and enjoy! See notes for more variations/ideas.
Notes
*Use thick slices of bread and soak it just long enough to absorb the egg mixture, but not too long or else it will be too soggy!
*If you’re serving the French toast all at once, you can keep slices warm in the oven set at 200˚F or on the ‘warm’ setting as you finish making the remaining slices. I freeze the extra!
*I used skim milk as I was using Brioche bread (which already has a lot of butter). But if you use part heavy cream, half-and-half, or whole milk, it will create a silkier, richer egg batter.
*Feel free to add whatever spices you like to change the flavor up – a dash of cardamom, cinnamon, or pumpkin pie spice – all sound nice!
- Prep Time: 5
- Cook Time: 5
- Category: breakfast