Classic French Toast

This is a recipe that I have posted before when I started blogging back in 2008. It is a traditional simple custard mixture that I keep on going back to when I have stale bread that needs to be used up. I especially love making them when summer berries are in the season, so I can make simple compote as topping and sprinkle them with powdered sugar. This time, I used sliced strawberries that I mixed with a little bit of lemon juice and a couple of pinches of sugar (depending on the sweetness of the berries).  I have also since then discovered brioche as a favorite to use on this dish. Happy Eating

Adapted from Martha Stewart

6 large eggs
1 -1/2 cups heavy cream, half-and-half, or whole-milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 slices (1-inch-thick) bread, preferably day old (I used brioche)
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

Yield: 6 pieces


One Response to Classic French Toast

  1. Yum! Favorite breakfast food, hands down. French toast is one of those foods that I never get tired of. Yours looks so thick and fluffy and delicious! I love that your recipe uses heavy cream. I’m definitely trying that 🙂

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