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everyday french toast and bacon on a plate with a fork and napkin
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5 from 1 vote

Everyday French Toast

This recipe is called everyday French toast because it's straightforward and classic enough to make anytime. But don't let the name fool you — it's also really special.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast and Brunch
Cuisine: American
Keyword: everyday french toast
Calories: 446kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 8 slices good white bread see note 1
  • 5 eggs
  • 1 ½ cups (350 ml) whole milk (see note 2)
  • 2 tablespoons (30 ml) pure maple syrup
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon fine sea salt
  • 4 tablespoons (56 grams) salted butter

Instructions

  • I like to start by cutting the bread slices in half for more manageable pieces of French toast. You can skip this step if you prefer.
  • In a shallow baking dish or a medium mixing bowl, beat the eggs with a fork.
  • Add the milk, maple syrup, vanilla, cinnamon, cardamom, nutmeg, and salt, and mix well.
  • Set a frying pan over medium heat or set an electric skillet in the medium range. Throughout cooking, you may need to toggle between medium and medium-low to brown the French toast and cook it through in complementary timeframes.
  • Melt some of the butter on the pan or skillet, in proportion to the number of slices you'll be cooking at once.
  • Dip bread slices into the batter a few at a time, turning to coat well, and saturating them without letting them fall apart. Or, if you prefer, arrange the slices in a single layer on a rimmed half sheet pan and pour the batter overtop, flipping the bread at least once and ensuring each slice gets saturated. Either way, you should comfortably use all the batter to soak all the bread. (If soaking on a baking sheet, you can do this step before firing up the skillet.)
  • Cook in batches, flipping once, until lightly browned and cooked through, and adjusting the heat as necessary.

Notes

  1. Arnold Country White is my everyday French toast bread of choice for nostalgic reasons. It's not too thin, not too thick, and has a hint of sweetness. It absorbs the batter well and cooks up nicely. You can substitute virtually any bread that you like in this recipe, from sourdough to whole grain to cinnamon raisin to brioche. Try to keep the slices about ½-inch thick so they cook through easily and use the right amount of batter.
  2. I use whole milk to make the batter just creamy enough, but you can substitute anything from heavy cream to your favorite plant-based milk in this recipe.
  3. A generous amount of butter coats the skillet and adds a bit of savory flavor. For a dairy-free French toast made with nondairy milk, you can use a neutral tasting oil like safflower, or coconut oil, on the pan instead of the butter.
  4. French toast is at its best right after cooking. If you like, you can keep the early slices warm in a 250°F oven while you cook the rest.
  5. Leftovers will keep in an airtight container in the fridge for a week and can be reheated with a quick spin in the oven or toaster oven.

Nutrition

Serving: 1 | Calories: 446kcal | Carbohydrates: 43g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 589mg | Fiber: 2g | Sugar: 15g