Golden Classic French Toast: Easy Morning Joy (Print Version)

Make easy, golden Classic French Toast for a delightful morning. This recipe guarantees fluffy slices, perfect for a cozy breakfast and cherished memories.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Essentials

01 - 8 slices thick-cut bread (challah or brioche, preferably day-old)
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1 teaspoon vanilla extract

→ Flavor Enhancers

05 - 1 teaspoon ground cinnamon
06 - Pinch of ground nutmeg
07 - 1 tablespoon granulated sugar

→ For Cooking

08 - 2 tablespoons unsalted butter, divided

→ Finishing Touches

09 - Maple syrup, warmed
10 - Fresh berries (strawberries, blueberries), for serving
11 - Powdered sugar, for dusting (optional)

# Instructions:

01 - First things first, let's get that custardy goodness ready! In a shallow dish, crack your eggs. Whisk them well until they're totally combined and a little frothy. Then, pour in the whole milk, vanilla extract, ground cinnamon, nutmeg, and granulated sugar. Whisk it all together until it's super smooth and everything's incorporated. I always make sure there are no streaks of egg white left; that's where I used to mess up and get unevenly cooked toast. You want a uniform, pale yellow mixture. It should smell subtly sweet and spicy already!
02 - Now for the star of the show: your bread! If you're using day-old bread, that's actually a win, it soaks up the custard better. Take each slice and gently, but thoroughly, dip it into the egg mixture. Let it soak for about 15-20 seconds per side. Don't rush this part! This is where the magic happens, ensuring your Classic French Toast is custardy on the inside, not just on the surface. My big mistake once was not letting it soak long enough, and the center was still dry. We don't want that!
03 - While your bread is soaking, get your pan ready. I usually use a large non-stick skillet or a griddle. Place it over medium-low heat. This is crucial—you don't want it too hot, or the outside will burn before the inside cooks through. Add a pat of unsalted butter and let it melt, swirling it around to coat the bottom. You should hear a gentle sizzle, and the butter should be fragrant, but not browning too quickly. If it starts smoking, your pan is too hot!
04 - Carefully transfer your soaked bread slices to the hot, buttered pan. Don't overcrowd it; I usually do two slices at a time, maybe three if my pan is huge. You want enough space between them for even cooking. Let them cook for about 3-4 minutes on the first side. You're looking for a beautiful golden-brown color. The edges should start to firm up, and you'll smell that amazing sweet, eggy aroma filling your kitchen. Resist the urge to peek too early!
05 - Once that first side is perfectly golden, gently flip each slice using a spatula. This is where I sometimes get a little messy, but hey, that's real cooking! Cook the second side for another 3-4 minutes, until it's also golden brown and the Classic French Toast feels cooked through. If it starts to look dry or the pan gets too hot, add another small pat of butter. You want that even, toasted perfection on both sides. Don't worry if a little bit of custard oozes out, it's all part of the process!
06 - As soon as they're done, transfer your golden-brown slices of Classic French Toast to a plate. If you’re making a big batch, you can keep them warm in a low oven (around 200°F/95°C) while you cook the rest. I love piling them high and immediately drizzling with warm maple syrup, maybe a dusting of powdered sugar, and a scattering of fresh berries. The steam rising from the stack, the sweet smell... that's the good stuff. Enjoy it while it's hot!

# Notes:

01 - Don't overcrowd the pan, hon! I learned that the hard way when my first batch turned out steamed instead of golden. Give each slice space to breathe.
02 - Leftovers? Pop them in the toaster oven for a few minutes. Microwaving just makes them sad and rubbery, trust me, I've made that mistake too many times.
03 - Ran out of whole milk? Almond milk works pretty well in a pinch, though it won't be quite as rich. I tried it once when desperate, and it was... acceptable!
04 - Serve these beauties immediately with warm maple syrup and a sprinkle of fresh berries. It really elevates the whole experience, making a simple breakfast feel special.

# Tools You'll Need:

01 - Large shallow dish
02 - whisk
03 - large non-stick skillet or griddle
04 - spatula

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 12g

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