French Toast

French Toast

from foodnetwork.com
30 min
1 servings

Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.

Ingredients

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 8 slices challah, brioche, or white bread
  • 1/2 cup maple syrup, warmed

Directions

  1. 1

    In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.

  2. 2

    In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.