French Toast
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 large eggs
- 1 cup half and half (single cream in the UK. Milk or heavy cream can also be used.)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons light brown sugar (or honey)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (for sauteing the toast)
- 8 thick slices bread (I used brioche, sliced ¾ inch thick, 1 pound (450g) in total )
Method
- Preheat the oven to 325°F/160°C, fit a sheet pan with a wire rack and set aside.
- In a large bowl, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, brown sugar, and salt. That’s the custard.
- Pour the custard into a pie plate, or any casserole dish that fits 2-4 toasts at once.
- Preheat a 12-inch skillet over medium-low heat, and melt the butter.
- Dip the toasts in the custard mixture, flipping after 20 seconds per side, allow any excess to drip into the dish and immediately transfer to the hot skillet.
- Cook in the hot skillet for 3-5 minutes per side or until golden brown, puffed and crisp. Transfer to the sheet pan fitted with a wire rack, and allow the custard to set in the oven before serving.