Description
This Classic French Toast recipe features thick slices of brioche bread soaked in a cinnamon-vanilla egg mixture and pan-fried to a golden brown perfection. Served with powdered sugar, warm maple syrup, and fresh fruit, it’s a delightful breakfast that’s both comforting and elegant.
Ingredients
Scale
Bread
- 1 loaf brioche bread, sliced into 6 thick slices
Egg Wash
- 5 eggs
- 1 cup half and half
- 1 tbsp cinnamon
- 1/2 tsp vanilla extract
Cooking
- 2 tbsp butter
To Serve
- Powdered sugar (for garnish)
- Warmed maple syrup (to taste)
- Fresh fruit (for serving)
Instructions
- Prepare the egg wash: In a bowl, whisk together the eggs, half and half, cinnamon, and vanilla extract until the mixture is smooth and well combined, ensuring all ingredients are fully incorporated.
- Heat the skillet: Place a non-stick skillet over medium-high heat and add the butter. Allow the butter to melt and become bubbly, which indicates the pan is ready for cooking.
- Dip the bread: Take each slice of brioche bread and dip it thoroughly into the egg wash, coating both sides well so that the bread absorbs the mixture evenly.
- Cook the French toast: Place the soaked bread slices onto the heated skillet and fry them for about 2 to 3 minutes per side, or until each side turns a golden brown color and crispy edges begin to form.
- Serve: Remove the cooked French toast from the skillet and serve immediately while warm. Garnish with a dusting of powdered sugar, drizzle with warmed maple syrup to your taste, and add fresh fruit on the side for a complete breakfast.
Notes
- Use brioche or any thick-sliced bread for best texture and flavor.
- Ensure the skillet is hot enough before frying to avoid soggy toast.
- For extra richness, substitute half and half with heavy cream.
- Fresh fruit like berries, bananas, or sliced apples complement the dish nicely.
- Store leftovers in an airtight container and reheat in a skillet or toaster to retain crispness.
