QUICK-AND-EASY FRENCH TOAST

This French toast recipe is originally titled Perfect Quick-and-Easy French Toast from Seriouseats.com. Did it come out perfect? Perhaps not, for I've had other to-die-for French toast before, but it's inching close to perfection. The toasting of the bread helped, but I think it was about the type of toast you should use, such as challah or brioche, but it doesn't specify that here, only the thickness of the slices. No matter, the recipe was easy, quick, and still delicious. I used regular whole-wheat white bread, and was able to make more than the allotted 8 pieces, even to add an extra 4 pieces. If I had used a thicker slice and soaked it longer, it would probably have been more perfect. 

 Quick-and-Easy French Toast

Quick-and-Easy French Toast

4 servings.

GATHER:

  • 6 large eggs
  • 4 tbsp sugar, plus more for sprinkling
  • Pinch kosher salt
  • Pinch ground cinnamon
  • Pinch freshly grated nutmeg
  • 1/4 tsp vanilla extract
  • 2 cups whole milk
  • 4 tbsp unsalted butter for the pan, plus more for serving
  • Eight (1/2-inch-thick) slices white bread
  • Maple syrup, for serving

MAKE:

  1. Set a wire rack on a rimmed baking sheet in the oven and preheat to 200. If using very fresh, moist bread, arrange slices in a single layer on the rack and cook in oven, turning once, until lightly toasted, about 10 minutes.
  2. Meanwhile, in a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until thoroughly combined. Add milk and whisk to blend.
  3. Heat 1 tbsp butter in a large nonstick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes. Soak 2 slices of bread in egg bath, turning, until saturated. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer. Transfer French toast to the rack in the oven in a single layer to keep warm and repeat with remaining slices of bread and egg bath. 
  4. Serve French toast with pats of butter and maple syrup.