French toast, pancakes and waffles are the perfect way to start any morning.
For years I’ve shared my pancake recipes, but I never shared my delicious French toast. As I’m trying to write classic recipes for you, dear reader, I thought it was time to include this one.
Please enjoy this recipe and know you can always find it no matter where you are. Also try my favorite addition to this classic dish by adding raspberry preserves. It’s seriously delicious.
5 servings
Directions
- Preheat a large skillet to a medium high heat
- In a mixing bowl whisk together eggs, ½ and ½, vanilla, cinnamon and salt.
- Pour ½ the mixture into an edged sheet pan.
- Lay 5-6 pieces of bread onto the pan and allow all of the egg mixture to soak into the bread for 3-4 minutes.
- Then flip the bread to coat the other side and allow it to sit another 3-4 minutes.
- You may need to use a spatula to flip the bread because it can crumble in your hands if you’re not careful.
- Add half of the butter onto the skillet and wait for it to melt completely all over the pan.
- Then add the soaked bread to the skillet.
- While that bread is cooking add the rest of the egg mixture to the sheet pan and the rest of the bread. Follow steps 4-6.
- Cook the soaked bread for four minutes and then flip it to the other side.
- Continue cooking the bread for another 4 minutes.
- Next remove the cooked bread a.k.a. French toast from the skillet and set it aside and repeat the steps 7-9 with the remaining soaked bread.
- Sift powdered sugar on the French toast and serve with great maple syrup.
