Description
Who doesn’t love French toast? It’s crispy on the outside, soft and slightly custard-y with butter and syrup. I have been known to make a large batch and freeze it for many mornings of enjoyment. Since I love it so much, I’ve come up with a good recipe. Let me show you step-by-step how to make this fast and easy and need I say delicious breakfast!
Ingredients
- 2 Large Eggs
- ½ cups Half-and-Half Or Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoons Ground Cinnamon
- 1 pinch Kosher Salt (tiny Pinch)
- 1 Tablespoon Granulated Sugar
- 1 loaf French Bread (demi/small Size)
Preparation
In a small bowl beat the eggs well. Add your beaten eggs to a shallow enough bowl for dipping your bread slices. Add the half-and-half (or milk) and whisk together. Add in the vanilla extract and whisk again to combine. Add ground cinnamon, kosher salt and granulated sugar and whisk again to combine.
Slice the loaf of French bread into slices that are 1-1 1/2 inches thick.
Spray a skillet with non-stick cooking spray (and a little butter if you wish). Preheat pan (or griddle) to medium-high heat.
Carefully dip both sides of each slice of French bread in the custard. Add the custard coated French bread to the preheated skillet. After 2 minutes or so, take a peek under one of them to see if it’s showing signs of golden brown. Keep an eye on them though. Sometimes they can burn quickly. Flip once you get them to a desired golden brown color. This can take 2-4 minutes. Brown the other side approximately the same length of time (2-4 minutes). Remove the finished slices to a plate and repeat with the remaining bread if you didn’t cook it all the first time.
Serve with butter and syrup. Or for a fruity twist, top with fresh berries, powdered sugar and whipped cream.
