French Toast

Nutrition · per serving

Steps

1. 1

   Whisk the large eggs with the whole milk, granulated sugar, pure vanilla extract, ground cinnamon and a pinch of fine salt in a wide shallow dish until smooth and slightly frothy.

   2 large eggs120 ml whole milk25 g (2 tbsp) granulated sugar1 tsp pure vanilla extract1/2 tsp ground cinnamonpinch fine salt
2. 2

   Trim crusts if desired and arrange the thick-cut white bread slices in a single layer; press each slice into the custard, letting it soak 15–20 seconds per side for thick slices until saturated but not falling apart.

   4 slices (about 240 g total) thick-cut white bread slices
3. 3

   Heat a large non-stick or cast-iron skillet over medium heat until hot, then add half the unsalted butter to coat the pan.

   30 g (about 2 tbsp) unsalted butter
4. 4

   Place two soaked bread slices in the skillet and cook 2½–3 minutes per side until deep golden and crisp, adjusting heat so they brown without burning; add remaining butter before cooking the next batch.

   4 slices (about 240 g total) thick-cut white bread slices30 g (about 2 tbsp) unsalted butter
5. 5

   Check doneness by tapping the center; it should feel set but slightly custardy. Transfer cooked slices to a warm plate and keep loosely tented while you cook the rest.

6. 6

   Divide the French toast between two plates, drizzle with pure maple syrup and scatter the mixed fresh berries on top or alongside.

   60 ml (about 1/4 cup) pure maple syrup150 g mixed fresh berries (strawberries, blueberries, raspberries)
7. 7

   Serve immediately while hot and crisp at the edges.

Origin & History

French toast has ancient roots, with versions traced to Roman times, but the modern sweet pan-fried version became popular in Europe and North America as an easy way to use stale bread. It evolved into a breakfast classic in American diners and home kitchens.