Classic French Toast
You can serve this brunch favorite as soon as it’s ready, or keep it warm for up to twenty minutes, loosely covered with a clean, damp kitchen towel in a 200°F oven. Avoid using very soft white bread as it tends to fall apart when dipped into the egg mixture. It’s best to use a firm bread such as a large baguette or sourdough loaf. In fact, French toast is a great way to use up slightly stale bread, and you can make this with just about anything from a baguette to brioche to a cinnamon raisin loaf.
Recipe information
Yield
makes 8 slices french toast
Ingredients
Preparation
Step 1
Using a whisk or a fork, beat the eggs in a large mixing bowl until frothy. Add the buttermilk, vanilla, cinnamon, and salt. Beat for 1 minute, or until well combined.
Step 2
Dip the bread slices, one at a time, into the egg mixture, turning to coat both sides. Arrange the prepared slices on a baking sheet or platter as you go. Dip and prep all that will fit into the pan at one time. While the first batch is on the griddle, begin dipping the second batch.
Step 3
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 4
Butter the griddle generously. Arrange the bread slices in a single layer on the griddle and cook well for 2 to 3 minutes on each side, or until golden brown, turning once with a spatula. If you’re using a skillet, you’ll need to do this in batches, depending on the size of the skillet. After the toast is flipped, you may need to add more butter to the griddle. As you add the butter, lift the French toast with a spatula so the butter flows underneath the griddling toast. Transfer the French toast to a platter or individual plates and serve.
