Recipe video above. A recipe everyone should know! Made for using up leftover bread, but if you want the ultimate French Toast experience, use brioche bread (pictured in post). There’s no need to use sugar if you’re dousing with maple syrup – plus it burns easily. Best made with stale bread, otherwise, see Note 1.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Servings: 2 - 3 people
- 6 slices brioche or white sandwich bread , slightly stale (Note 1)
- 30 – 40g / 2 – 3 tbsp butter
- 2 large eggs (~60g / 2 oz each)
- ½ cup / 125 ml milk
- 1/2 tsp cinnamon powder
- 1 tsp vanilla extract
Macerated Strawberries, optional:
- 250g / 8 oz strawberries, halved
- 1 tbsp white sugar
Whisk together Egg Mixture in a bowl. Vigorous whisk = avoid cinnamon floating on top.
Melt 15g / 1 tbsp butter in a non stick skillet over medium heat.
Dunk a piece of bread quickly into the egg mixture, coating both sides. Place in pan. Repeat with more slices to fill the pan, but don’t crowd it (do 2 or 3 at a time).
Cook for 2 ½ - 3 minutes on each side until the surface is golden, then transfer to serving plates.
Add more butter into the pan and cook remaining bread.
Serve with butter and plenty of maple syrup, and Macerated Strawberries if using!
Macerated Strawberries (optional):
1. Best bread for French Toast: brioche is hands down the most indulgent (typically used by trendy bistros, pictured in post), also Challah (jewish bread) is excellent. After this good ole’ sandwich bread (preferably thick cut), followed by crusty artisan breads (sourdough etc), then everything and anything else (sliced bread rolls, french stick, baguettes, even things like Hot Cross Buns and other sweet rolls).
Slightly stale bread is better as fresh bread tends to soak up the mixture too quickly, causing the French Toast to be soggy inside. If your bread is super fresh, pop it in the oven at 180C/350F for 3 minutes on each side, just to dry it out slightly without colouring. Do not do this step if using crusty sourdough (doesn’t need it).
2. General notes:
- Cinnamon and vanilla is recommended, but still absolutely delish without.
- I personally don’t recommend using cream in place of milk. I know it might seem like it will make it richer, but I feel like it leaves a greasy feel in the mouth.
- The right egg to milk ratio is quite important – I think 2 eggs to ½ cup of milk is perfect.
- I don’t use sugar in the egg mixture because a) there’s plenty of sweet poured on top later; and b) it makes the bread prone to burning.
3. Nutrition is for plain white sandwich bread, excludes topping.
Calories: 314kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 475mg | Potassium: 86mg | Fiber: 2g | Sugar: 4g | Vitamin A: 375IU | Calcium: 201mg | Iron: 2.7mg