french toast

french toast

French Toast – the meal I can enjoy over and over again without ever tiring of it. I’ve been that way since I was a little girl, and to be quite honest, it’s a characteristic that I’ve embraced, rather than tried to dismiss. I’m sure the breakfast lovers, and more specifically the French Toast lovers, can fully understand the sentiment here. It’s one of the first recipes I ever memorized, and it pays off quite nicely to not need to dig out the recipe more weekends than I care to admit. It’s something I can do on auto-pilot, similar to making a cup of tea or brewing a mug of coffee. A welcomed morning ritual that never goes out of style.

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Of course, being a lover of French Toast comes with a territory. When you come to love a meal so much, you develop preferences that simply must be met – and for me, that means bread can’t be dry on the inside. That means the bread can’t merely whisper to the egg-milk mixture; the bread needs to be dunked and soaked sufficiently. Bread that then becomes so heavy that you can’t just lift it out with the flick of a wrist; this bread now needs to be hoisted out of the bowl with the support of every last inch of the fork’s tines. This labor is well worth it, however, as it results in a piece of French Toast so delicate and rich, you’ll reach a new level of satisfaction. French Toast that you’ll never tire of, and always wish that you had made more.

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french toast

1 large loaf French bread, cut into 1-inch-thick slices [about 16 slices]
2 cups milk
8 large eggs
2 teaspoons pure vanilla extract
Small sprinkle of cinnamon, if desired
Maple syrup, for serving
Butter, for serving
Fresh fruit, such as sliced strawberries, for serving, optional

Warm a well-seasoned cast-iron skillet or griddle over medium heat. Grease lightly with olive oil or butter.

Blend the milk, eggs, vanilla, and cinnamon (if using) together until smooth (alternatively, whisk thoroughly.) Soak each slice of bread in the egg mixture for a minute or so, flipping to ensure both sides of the bread are completely coated.

Once the skillet or griddle is hot, arrange a few slices (don’t overcrowd the cooking surface) and cook until golden brown, about 3 minutes. Carefully flip each slice, and cook until puffed and golden brown, an additional 2 minutes or so. Keep slices warm and repeat with the rest of the egg-soaked bread.

Serve warm with maple syrup, butter, and fresh fruit, if desired.

© Simple Pairings. All rights reserved.

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44 thoughts on “french toast

  1. Agreed, I can never tire of French Toast! Oh yes, with some hot coffee its just perfect. Here in Spain they make a variation where I think the difference is adding lemon rind to the milk, and it’s typically eaten in Easter. However, for that you make a lot of it and eat it throughout Easter. My favourite way is hot and fresh in the mornings. xx

  2. French Toast is by far my favorite breakfast food ever! I just found your blog and love it! I will be checking back often!

  3. I like to add a little Grand Marnier or honey to the egg mixture. Challah bread makes my favorite french toast. Thanks for a another great post! Your talented with your descriptions, made me hungry.

    • Ooh, Grand Marnier sounds like a great addition. Challah does make fabulous French Toast, as well. Any egg-heavy bread is a favorite of mine. Glad you’re enjoying the blog!

  4. I love french toast and your beautiful plate just reminded me I need to make challah french toast soon! I usually take mine with a sprinkle of powdered sugar and some fresh fruit. Nothing like a perfect plate of french toast on a sunny morning. :)

  5. Beautiful post! I love French toast…and we just had the conversation the other day while eating it for breakfast… to cinnamon, or not to cinnamon? The general consensus around the table was “to not”…while Katie’s boyfriend Ryan grew up with cinnamon on his French toast! Of course, I will always make it with cinnamon when he is over. I just love that guy.
    Your French toast is superb. <3

    • Thanks Prudy! I too struggle over the cinnamon decision. Usually, if I use a heartier bread like a seed-laden wheat, I’ll use cinnamon. If I use a richer and egg-laden bread like challah or French, I’ll stick with classic custard-style without the cinnamon. Both both are so fantastic :)

  6. I love french toast and you are reminding me that I don’t make it enough. Yours looks incredible and sounds perfect – I love the vanilla and cinnamon in here :)

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