There’s no better word than “unbelievable” to describe this unbelievable french toast– you have to try it! It’s the perfect breakfast for the weekend with the family!
Now THIS is a french toast recipe! Made with thick-sliced brioche bread, a vanilla flavored egg-y custard, and topped with syrup. It’s truly the definition of breakfast comfort food. And there’s enough goodness to make for your entire family.
I feel like french toast doesn’t get the credit that it deserves. It’s not anything new, but when you have a recipe like this – it makes it a favorite again.
The History of French Toast
Traces of the recipe had been found in the 15th century where it was called the “lost bread.” It was a way to use stale bread rather than throwing it away. It wasn’t until the 17th century that the name “french toast” came about. Contrary to what most think, it did not originate in France rather it’s in reference to the verb “to french” which means “to slice.” So there you have it: french toast = sliced toast.
French Toast Requires Good Quality Bread
The most important ingredient in any french toast recipe is the bread. Do yourself a favor and don’t skimp on it– that flimsy white bread will only give you a soggy, mushy, and texture-less french toast. We don’t want any of that. Grab the french bread, the sourdough bread, or brioche from the store. Using one of those types of breads will make your french toast 1000% better.
Now that you have the bread, make sure it’s a little stale. The less moisture the bread has the more egg custard it can soak up. The more egg custard the bread can absorb, the less soggy the french toast will be. Here’s what I do: I buy a loaf from the grocery store 2 days before I need it and then let it sit out on the counter the day before. Then, the next morning it’s at the perfect texture.
Let’s Make French Toast
There’s 3 steps:
- make the egg custard
- soak the bread slices
- cook 3-4 minutes each side
Really. That’s it! It’s almost laughably simple. It’s a basic, quick, no frills recipes.
Unbelievable French Toast
- 1 thick-sliced brioche bread loaf
- 5 large eggs, room temperature
- 2 large egg yolk
- 2 cups milk
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoon pure vanilla extract
- 2-3 Tablespoons unsalted butter (or ghee), for greasing the pan
- Remove the bread slices from the packaging. I set the bread on a large plate. Set aside.
- In large bowl, whisk the eggs, egg yolks, milk, cinnamon, and vanilla together until combined. The mixture will be thick and creamy. Pour in a shallow dish, like a pie dish or baking pan, whatever you have on hand.
- Soak the bread slices in the mixture for about 30 seconds on each side. Meanwhile, over medium-low heat, melt 1 Tablespoon of butter in a skillet. Depending on the size of the pan will depending on how many slices can fit— for a 10-inch skillet I can fit 3-4 slices. Cook until golden brown on each side, about 3-4 minutes per side. Melt more butter in the skillet for each batch.
- Serve with butter, maple syrup, and/or fruit.
- Make ahead tip: Make the recipe through step 1, cover the mixture tightly and refrigerate overnight. The next morning, whisk the mixture before continuing with step 2.
- Bread: For best results, let the loaf of bread go stale for 1-2 days before making. I typically buy the loaf on Wednesday/Thursday for a weekend breakfast. If you’re unable to allow the bread to go stale, bake the bread slices at 400°F for a few minutes until slightly toasted. Allow the slices to cool completely before making the recipe.
- Milk: Any milk fat % can be used for this recipe, even unsweetened almond milk! I typically use almond milk (Elmhurst or Chobani are my favorite since it’s a bit thicker) when making it and no one can tell the difference.
- To keep warm: If doubling the recipe, preheat the oven to 200°F, or the lowest temperature of your oven. Place the cooked french toast on an oven-safe pan (baking sheet, pan, etc.) and sit in the oven until all batches are cooked.