A simple go-to recipe for French toast, perfect for almost any type of bread. Extra cinnamon gives it a potent sweet spice and half-and-half makes the custard rich without being too heavy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup half-and-half
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon, plus more for serving
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 6 large eggs
- 2 to 3 tablespoons unsalted butter
- 8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread
- Confectioners’ sugar, for dusting
- Fresh fruit, for serving
- Maple syrup, for serving
Instructions
- Preheat the oven to 200 degrees F.
- Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
- Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
- Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
- When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
- To serve, fan out the slices on a platter or individual plates and dust with confectioners’ sugar and additional cinnamon. Serve with fresh fruit and maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 388 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 13 g |
| Cholesterol | 240 mg |
| Sodium | 422 mg |
Reviews
I used half cream and half milk. It was nice and rich. Six eggs wasn’t quite enough for a full loaf of bread, though, so I will add an egg next time.
Sounds yummy
Good- but I personally prefer to use a Coffee-Mate liquid creamer ( family favorite is French Vanilla- but there are many other flavors) and as they come off my griddle I hit them with a coating of cinnamon sugar ( light on the sugar because the creamer is so sweet) cover them with foil and place them in the oven to warm at about 300 degrees so that the cinnamon sugar forms a crust. In approximately 10 minutes. I will die on this hill and my family would cheerfully bury me on it!