Description
A classic French Toast Delight recipe featuring thick-cut brioche or challah bread soaked in a rich mixture of eggs, milk, cream, and warm spices, pan-fried to golden perfection, and served with maple syrup, powdered sugar, and fresh berries for a delicious breakfast treat.
Ingredients
Scale
French Toast Mixture
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Bread
- 8 slices of thick-cut bread (brioche or challah works best)
For Cooking
- Butter or oil for frying
To Serve
- Maple syrup
- Powdered sugar
- Fresh berries
Instructions
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon, and ground nutmeg until all ingredients are thoroughly combined.
- Heat the skillet: Place a large skillet or griddle over medium heat and add a small amount of butter or oil, spreading it evenly to coat the cooking surface.
- Soak the bread: Dip each slice of thick-cut bread into the prepared egg mixture, allowing it to soak for a few seconds on each side to absorb the custard evenly.
- Cook the French toast: Lay the soaked bread slices onto the hot skillet and cook for about 2 to 3 minutes per side, or until each side turns a golden brown color.
- Keep warm and repeat: Remove the cooked French toast slices from the skillet and keep them warm while you repeat the soaking and cooking process with the remaining bread slices, adding more butter or oil to the skillet as needed.
- Serve and garnish: Serve the French toast hot, topped generously with maple syrup, a dusting of powdered sugar, and fresh berries for a visually appealing and flavorful finish.
Notes
- Use thick-cut brioche or challah bread for the best texture and flavor.
- Don’t over-soak the bread to avoid sogginess; a few seconds per side is sufficient.
- You can adjust the cinnamon and nutmeg quantities to taste or omit if preferred.
- Serve immediately for the best flavor and texture.
- Butter can be substituted with oil if you prefer a dairy-free option.
