Cinnamon Vanilla French Toast
Thick slices of bread soaked in a cinnamon-vanilla custard and pan-fried until golden and crisp outside, soft and custardy inside. Serve with butter and warm maple syrup.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Slightly stale bread soaks up custard best without turning soggy, so leave the slices out on the counter for an hour if the loaf is fresh. Keep the heat at medium so the center cooks through before the outside darkens too much.
Method
-
Whisk the eggs, milk, sugar, vanilla, cinnamon and salt together in a wide shallow dish until no streaks of egg remain.
-
Lay the bread in the custard and soak for per side, until it is saturated but not falling apart.
-
Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat.
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Cook 2 to 3 slices at a time for per side, until deep golden brown, adding more butter to the pan between batches.
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Keep the cooked slices warm on a baking sheet in a 200 F oven while you finish the rest.
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Stack two slices on each plate, dust with powdered sugar and serve with warm maple syrup.
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