• Overview
  • Ingredients
  • Directions
  • Reviews

It is quick and easy to cook. Sweet and fulfilling making it a good option for breakfast. Accompany it with a glass of juice, bowl of fruits and coffee for a wholesome breakfast.

  • 6 large eggs
  • 4 tablespoons sugar, plus more for sprinkling
  • Pinch kosher salt
  • Pinch ground cinnamon
  • Pinch freshly grated nutmeg
  • 1/4 teaspoon vanilla extract
  • 2 cups whole milk
  • 4 tablespoons unsalted butter for the pan, plus more for serving
  • Eight (1/2-inch thick) slices white bread
  • Maple syrup, for serving
  • Set a wire rack on a rimmed baking sheet in the oven and preheat to 100°C. If using very fresh, moist bread, arrange slices in a single layer on the rack and cook in oven, turning once, until lightly toasted, about 10 minutes
  • Meanwhile, in a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until thoroughly combined
  • Add milk and whisk to blend
  • Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes
  • Soak 2 slices of bread in egg bath, turning, until saturated
  • Add soaked bread to skillet and cook, swirling occasionally, until brown on bottom side, about 3 minutes
  • Sprinkle topside of bread with sugar, flip, and continue to cook, swirling occasionally, until brown on second side, about 3 minutes longer
  • Transfer French toast to the rack in the oven in a single layer to keep warm and repeat with remaining slices of bread and egg bath
  • Serve French toast with pats of butter and maple syrup

Not reviewed yet

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