Description
Thick slices of French bread are soaked in a cinnamon vanilla egg mixture and pan-fried in butter until golden brown.
Ingredients
Scale
- 12 slices French bread (about 1 inch thick, slightly stale)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 4 tbsp (56 g) unsalted butter, divided
- 1 lb (450 g) fresh strawberries, halved (optional)
- 2 tbsp white sugar (optional)
- Maple syrup, for serving
Instructions
- If making the strawberry topping, combine the halved strawberries and white sugar in a bowl. Set aside for 20 minutes to allow the berries to release their juices.
- In a wide, shallow bowl, whisk the eggs, milk, cinnamon, and vanilla extract together until well combined.
- Heat a large nonstick skillet over medium heat and melt 1 tablespoon (14 g) of the butter.
- Quickly dip a slice of French bread into the egg mixture to coat both sides. Let any excess liquid drip off.
- Place the soaked bread in the hot skillet. Repeat with enough slices to fill the pan without crowding it.
- Cook for 2 to 3 minutes on the first side until lightly browned.
- Flip the slices and cook for another 2 to 3 minutes until the second side is browned and the eggs reach a safe internal temperature of 160°F (71°C).
- Transfer the cooked french toast to a plate. Wipe the skillet clean if needed, add more butter, and repeat the process with the remaining bread.
- Serve warm with the prepared strawberries, additional butter, and maple syrup.
Notes
- For food safety, dishes containing eggs should be cooked to an internal temperature of 160°F (71°C).
- If your French bread is very fresh and soft, leave the slices out on a wire rack for a few hours to dry them out slightly.
- A vigorous whisking helps break down the egg whites and evenly distributes the cinnamon so it does not clump on the surface.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American