My favorite breakfast – fluffy, buttery, topped with fresh fruit, drizzled with maple syrup and no questions asked – the BEST French Toast ever.
This french toast recipe is my absolute favorite. It turns out fluffy with golden edges, and a delicious buttery flavor with a hint of cinnamon. I’ve been perfecting the recipe for years – so when I say that this is the best french toast recipe, I really mean it.
You see, for literally 2 years I relied on a diet of eggs, toast, coffee & take out. Not like burgers and fries take out – but like the slightly classier noodle bowls & sandwiches type of take out. Disgraceful I know. But I lived by myself in a bachelor apartment. And I was seriously that lazy.
While I could count on one hand the number of times I made supper in those 2 years, making French Toast was a regular occurrence. It was a Sunday morning ritual. A little piece of kitchen heaven.
And I truly believe Jay thought that I was a one-trick kitchen pony incapable of turning on the oven.
But in those 2 years of Sunday morning French Toast breakfasts – I became a French Toast connoisseur. A master of French Toast Pastry Arts if you will. Not to sound arrogant, it’s just that if you only cook one thing – you better be good at it.
So today, I’m sharing with you my recipe for the BEST French toast that I perfected over those 2 years of mastery. It’s fluffy and thick with perfectly golden edges – and the most delicious buttery, cinnamon flavor. Of course with a healthy portion of fresh fruit, whipped cream & drizzle of maple syrup you can’t go wrong either.
Now, I realize here that the best French toast might seem silly since the recipe is pretty basic. But after countless Sunday mornings altering ratios – this recipe is perfection.
So here’s our secrets: 1 extra egg for a richer taste, a little sugar for golden edges, 2% or whole milk for a creamier flavor, and adding a little melted butter to the batter for…. well… a more delicious buttery taste. A healthy dose of cinnamon always helps too.
We’re also using thick-cut white bread here so that it can soak up more of the batter to have the perfect fluffy texture. Really dunk your bread into the egg & milk mixture so it’s fully submerged, then shake off any extra batter before placing it on the griddle.
It’ll cook for a few minutes on each side til it’s golden brown in color and puffed up nicely. And then. It’s time to eat.
That’s what I love about breakfast foods. Simple ingredients. So easy to make. And ready in no time. Because perfect buttery, fluffy, cinnamon-y French toast that’s drizzled with syrup, topped with fruit and garnished with whipped cream is the best excuse for getting out of your
pajamas bed. (I fully endorse staying in your pajamas all day).
- 5 large eggs , room temperature*
- 1 cup milk , room temperature (2% or whole preferred)**
- 2 tablespoons melted butter , cooled to room temperature
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 8-10 slices thick cut white bread
- oil or non-stick cooking spray for greasing the pan/griddle
- Fresh fruit, syrup & whipped cream for serving
Heat a large frying over medium-low to medium heat.
- In a large shallow bowl, whisk together the eggs. Add in the milk, melted butter, vanilla, sugar & cinnamon and whisk until well combined and the mixture is an even consistency without any chunks of eggs.
- Grease the griddle or frying pan with about 1 teaspoon of oil or spray with non-stick cooking spray. Dunk each slice of bread into the mixture until well coated, then flip over to dunk the other side. Shake off any extra batter then place on the heated griddle/frying pan. Fry for about 1-2 minutes until the first side begins to turn golden brown, then flip and fry the second side until golden. Repeat with the remaining slices of bread.
- Serve immediately with syrup & desired toppings.
*To bring eggs to room temperature quickly, place them in a bowl with lukewarm water for 5 minutes.
**To bring milk to room temperature quickly, microwave for short 10-15 second bursts .