We only ever make French Toast with egg and using flour in there too really helps give the French Toast a delicious crispy outside crust, which helps keep it from getting too soggy when covered in yummy syrup.
Sandwich bread is fine, but I prefer the sturdiness of Brioche bread for this recipe, nice and thick and soaks up the egg mixture well.
Next time try my Banana Bread recipe, always moist and super quick. There's a reason it's a fan favorite!
With a name like French Toast you'd think the dish comes from France right? Amazingly enough there is an entry in the Apicius (a Recipe Collection dating back to the Roman Empire) of a dish which consists of bread dipped in eggs and milk, fried and covered in honey. My recipe (actually, my grandma's recipe) has a few extra ingredients for added richness- but the basics are the same!
The name "French Toast" is said to have first been used in England in the 17th century before it made it's way over to the United States with the early settlers!
Everyone seems to have their own version of this favorite breakfast dish and not that I'm biased or anything, but I truly believe you'll never taste a better version than my grandma's. It is the best French Toast. Here's what you'll need:
- Brioche Bread
- Large Eggs (including egg yolks )
- Whole Milk
- Vanilla Extract
- All Purpose Flour
- Granulated Sugar
- Toppings (syrup, butter, powdered sugar, fruit)
See recipe card at the bottom of the post for quantities.
- Step 1: Mix all your wet ingredients first, beat the eggs etc.
- Step 2: Mix all the dry ingredients together then combine the wet with the dry to create a batter-like consistency. Place your bread into this batter to soak.
- Step 3: Once this has been done you can turn on your skillet and set on a medium high heat.
- Step 4: After about 20 seconds turn the bread over and allow to soak some more.
- Step 5: Once your skillet is nice and hot you can add a slice of bread (the soaked ones) and cook for about 2 minutes each side, until a nice golden brown is achieved.
Hint: Using nice thick slices of bread, like the Brioche is great (Texas Toast works great too). The staler the better!
How to Serve
Once you have it all cooked you can start dishing up immediately. Place the French Toast with egg on a baking sheet in a warm oven to keep warm while you cook the rest.
A favorite in our house is to add syrup and powdered sugar, along with summer berries. It's really your own choice. It's very versatile.
Substitutions and Variations
- Sandwich Bread - If you don't have Brioche bread, you can use regular sandwich bread. It won't be as good, but it will make do.
- Light Brown Sugar - instead of the granulated sugar you could use brown sugar, it may affect the crispiness though.
- Wheat Bread - not as good as white bread (for this particular recipe it really is the best bread)
See this easy recipe for Lemon Blueberry Muffins - it's another breakfast favorite around here!
This recipe is super simple, truly. When making French toast with egg, all you need is a mixing bowl (flat, to lay bread slices in) and a skillet.
After the French Toast has cooled completely it should be stored in the refrigerator in an airtight container, for up to 3 days. See below for guide on how best to reheat.
Top tip - How to reheat French Toast
I recommend using a toaster to reheat French Toast as it will maintain it's crispy exterior. You could even use the oven, though it will take a little longer.
A microwave would work but the bread will be a little softer.
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- 6 Brioche Bread Slices
- 2 Large Eggs
- 3 Tablespoons Butter
- ¾ Cup Whole Milk
- 2 Teaspoons Vanilla Extract
- ½ Cup All Purpose Flour
- 2 Tablespoons Sugar
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Salt
- Take 2 Tbsp of the butter and melt to liquid in the microwave.
- In a mixing bowl beat the eggs, then add the vanilla and milk.
- Add the melted butter and mix again.
- In another bowl take the flour, sugar, cinnamon, nutmeg and salt and mix throroughly.
- Pour into the dry ingredients and mix again until a consistent batter has formed with no lumps.
- Take a skillet and melt the remaining butter, steady on a medium heat.
- Take each piece of bread and soak both sides (turning half way) for about 30 seconds.
- Cook on the skillet until golden brown, remove promptly onto a baking sheet.
- Serve immediately with your choice of toppings.
Nutmeg and cinnamon is optional, but they do add definite depth to the flavor!
Brioche is definitely my go-to bread for this as it is nice and thick (and sweet!) - but Texas toast would work too - or any thicker sliced bread!
A stale bread works best too.
Serve with fresh fruit, syrup, butter and powdered sugar.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 418Total Fat 21gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 179mgSodium 460mgCarbohydrates 45gFiber 2gSugar 11gProtein 11g