My family’s favorite breakfast, this is a weekend staple. You can also use any day-old bread, but the egginess of challah gives the french toast a nice structure.
- One loaf day-old bread, preferably unsliced (challah is my favorite)
- 4 eggs
- 1 cup milk
- 1 teaspoon sugar
- 2 teaspoons vanilla
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt (or dash of table salt)
- 1/2 teaspoon cinnamon (optional)
- Oil or butter for cooking
- Powdered sugar for serving
- Maple syrup for serving
- Slice bread into 3/4″ slices.
- In a wide bowl, mix eggs, milk, sugar, salt, nutmeg, cinnamon (if using) and vanilla.
- Heat skillet or griddle on medium heat until a drop of water on the cooking surface sizzles. Turn heat to low and add butter or oil to coat. Butter has better flavor, but oil gives a crispier crust.
- Dip slices of bread in egg/milk mixture. Let soak briefly until saturated but still intact. Lift and let excess custard drip in bowl before placing in hot skillet.
- Flip slices when first side is browned. The second side cooks faster than the first, so watch carefully. To check doneness, give a quick press in the center of a slice. If no liquid oozes out, center should be cooked through.
- To keep warm before serving, place cooked slices on baking sheet in warm oven.
- Dust with powdered sugar before serving. Serve warm with fruit and maple syrup.
- Day-old bread works best for french toast (the custard absorbs better into dry bread).
- Other bread options: baguette sliced diagonally; any good quality French or Italian bread; thick-sliced sourdough; brioche; croissant sliced in half across.
- Boozy variations: a couple of glugs of Grand Marnier or Triple Sec in the egg/milk mixture, with some gratings of fresh orange zest; or add Amaretto and top french toast with toasted slivered almonds; or add Calvados and serve with apples sauteed with butter, sugar and cinnamon.
Here’s a link back to the post and pictures.