Perfect French Toast

This is a good, basic french toast. One word of caution, in case you are a french toast newbie like me- wait until you are ready for the next slice to dunk. I kept one of the slices in the egg mix for way too long and it soaked up too much. Quick dunk is all you need.

Good recipe. I used homemade bread and served with apple syrup and my family loved it. If your bread is turning out soggy, lower the heat a bit so that the inside has more time to dry out before the outside gets overdone. Also, try using whole milk or 2% instead of skim as skim is thinner.

5 stars with a few changes: I doubled the eggs, and used just a splash of milk for a thicker batter. I didn’t include the nutmeg and eliminated the salt. I melted margarine in the skillet over medium heat and sprinkled a little extra cinnamon on both sides of the bread while cooking. Family loves this recipe! Very easy and very tasty.


8 thick slices bread (a hearty white bread should work, about 1/2″ slices)
1 1/2 cups whole milk, warmed
4 eggs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted plus extra for skillet
1/4 teaspoon salt
1 tablespoon vanilla extract

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Place bread on a wire rack or baking sheet. Bake bread about 8 minutes. flip, then bake another 8 minutes. Remove from rack and let cook 5 minutes.
Whisk together milk, eggs, sugar, cinnamon, butter, and vanilla in a large bowl until well blended.
Transfer the mixture to a large baking pan.
Soak the bread in the mixture about 20 seconds per side, then transfer to a separate baking sheet.
Lower oven temperature to 200F to keep cooked french toast warm.
Add butter to a skillet, and cook over low heat. Transfer slices of bread to the skillet and cook until golden brown, about 3 to 4 minutes, then flip and cook for another 3 to 4 minutes.
Transfer toast to a baking sheet, and place in the oven.
Repeat until all toast is cooked. Serve warm with butter, powdered sugar, and/or maple syrup.