FRENCH TOAST RECIPE
This French toast is crispy from the outside and soft and from the inside. Dusted lightly with cinnamon sugar and served with fresh or frozen fruit. Delicious breakfast for everyone!
Servings: 6 servings
Calories: 150kcal
Ingredients
French Toast Base
- 1 & ½ cup (375 ml) whole milk room temperature
- 5 large eggs room temperature
- 1 teaspoon (15 ml) vanilla extract
- 1 pinch of salt
- 10 large slices white bread
- 3 tablespoons (75 ml) unsalted butter or more
Cinnamon Sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons powdered sugar
Instructions
- In a large bowl, combine the whole milk, eggs and vanilla extract. Whisk all the ingredients together.1 & ½ cup (375 ml) whole milk, 5 large eggs, 1 teaspoon (15 ml) vanilla extract, 1 pinch of salt
- Prepare a non-stick pan (large enough to fit 3-4 slices of bread. Place it on stove, over medium-low heat and add 1 tablespoon of butter.3 tablespoons (75 ml) unsalted butter
- Dip the bread slices (each side) one at a time, in the eggs' mixture, letting them soak well. Then place the white toast directly into the melted butter and fry them until they golden-brown, for about 2 minutes per side.10 large slices white bread
- While the toasts are frying on the pan, prepare a mixture of powdered sugar and cinnamon. Use a shallow plate to place the powdered sugar with cinnamon. Mix it with a fork.3 tablespoons powdered sugar, 1 tablespoon ground cinnamon
- Remove the toasts from the pan and place them right away into the mixture of cinnamon sugar.
- Serve the toasts warm and topped with your choice of fresh or frozen fruit, or drizzle with maple syrup.
Notes
Notes & Tips:
- Prepare the cinnamon sugar in advance and keep it in an airtight container.
- Use butter as a frying agent, it brings more tasty flavour, then vegetable oil.
- Store the French toast in an airtight container and in the refrigerator for up to 5 days.
- You can freeze French toast for up to 3 months. Keep in mind that it has to be well wrapped in food foil and closed in an airtight container.