Friday, November 1, 2013

Perfect French Toast Recipe


  • 4 large eggs
  • 1/2 cup (120 ml) milk
  • 1/4 cup (60 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 8 slices day-old bread (3/4-inch-thick)
  • 3 tablespoons butter, plus more for serving
  • Optional toppings: Powdered sugar, maple syrup, berries, whipped cream, cinnamon sugar

  1. Heat oven to 200 degrees F (93C). Line a baking sheet with aluminum foil. Slide baking sheet into oven. (It is best to make French toast in batches, so this is to keep cooked batches warm while the rest are cooked).
  2. Whisk eggs, milk, cream, vanilla extract and a pinch of salt together until well blended.
  3. Line bread slices up in a large baking dish (it is okay if they overlap). Pour egg mixture over bread slices then move and flip the bread around so each slice is completely moistened with the egg mixture. Continue to move the slices around in the egg mixture until the bread has soaked it all up.
  4. Melt a tablespoon of butter in a heavy, large pan or griddle over medium-low heat. Working in batches, transfer a few slices of the soaked bread to the pan and cook until golden brown and cooked through, 2 to 3 minutes on each side.
  5. Transfer cooked French toast to warm oven while you cook the remaining bread slices. Add additional butter as needed for each batch.
  6. To serve, transfer warm toast to plates then top with favorite toppings.

Note: Serves 4

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