French Toast
A classic French toast recipe with a twist. Thick-cut bread and a lightly sweet batter for the perfect soft center and golden edges. The twist? Flour! It helps keep the bread sturdy and from getting too eggy when cooking.
Equipment
- Large mixing bowl
- Griddle or large skillet
- spatula
Ingredients
- ¼ cup flour
- 1 cup milk
- 3 large eggs
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 pinch of salt
- 6 slices of thick-cut bread (¾-1-inch thick)
- 1-2 Tbsp butter (for cooking)
Instructions
- Place flour in a large mixing bowl. Slowly whisk in milk until smooth.
- Whisk in eggs, sugar, vanilla, cinnamon, and salt until well combined.
- Heat a griddle or frying pan over medium heat. Add butter to lightly grease the pan.
- Add bread slices, two pieces at a time, into the milk mixture until well soaked.
- Working in batches, cook soaked bread on the griddle or in the pan until golden brown on both sides, about 3 minutes per side.
- Serve immediately with syrup, powdered sugar, fruit, and any other toppings you prefer.
Notes
Make ahead:
- Mix the batter ahead of time and refrigerate overnight. Then proceed with soaking the bread and cooking when ready to make.
To store:
- Refrigerate leftovers in an airtight container for up to 3 days.
To reheat:
- Warm in a toaster, skillet, or toaster oven for the best texture. In a pinch, you can microwave for 20 to 30 seconds, however it will be softer in texture.
To freeze:
- This French toast freezes and reheats really well. Let cool completely after cooked, then store in a freezer-safe bag or container for up to 2 months. Simply let sit out to defrost for about 30 minutes and reheat on a griddle, in a skillet, in a toaster, or in a toaster oven.