Classic French Toast

Everyone's favorite dessert
toast
Zachary Hadden

A quick and easy way to put the French back into French toast.

Ready in
20 m
3
Servings
482
Calories Per Serving
Deliver Ingredients
Makes
6 slices

Notes

Cast Iron skillets work the best and provide the best flavor,  but other skillets can work as well.  Avoid cooking on high heat, cast iron doesn't like it, nether do eggs.
For an eggier french toast soak for 10 seconds on each side.  It will yield fewer pieces but provide a more richer French toast.  If soaking longer reduce heat to ensure egg is cooked thoroughly. 
Remember eating uncooked egg can result in salmonella poisoning.

You can use Italian bread as well.

I normally fix this the morning following a Spaghetti Night using leftover French bread.  (Make sure it's not garlic!)

Ingredients

  • 1/2 Cup maple syrup
  • 2 large eggs
  • 1/2 Cup milk
  • 1/2 Teaspoon cinnamon
  • 4 Tablespoons butter, plus more for buttering toast
  • 1/2 loaf French bread, cut into 1 1/2 inch slices

Directions

Place bottle of maple syrup in hot water to warm.

Heat a cast iron skillet on low/medium heat. Using a wide bottomed mixing bowl or glass pie plate, whisk eggs, milk, and cinnamon until well combined.

Heat 1 tablespoon butter in a skillet over medium-high heat. Place a slice of bread in the egg mixture coating each side by holding it in the mixture for 3 seconds. Toast in skillet until light to golden brown. 

Turn and brown other side. Up to 3 pieces can be toasted at a time. Repeat this process until you run out of toast or egg mixture. 

Make sure to coat the bottom of skillet with more butter before adding each round. Butter each piece while warm. Pour syrup over toast and enjoy!

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

Nutritional Facts

Total Fat
21g
32%
Sugar
36g
N/A
Saturated Fat
12g
59%
Cholesterol
169mg
56%
Protein
11g
22%
Carbs
64g
21%
Vitamin A
202µg
22%
Vitamin B12
0.5µg
8.5%
Vitamin B6
0.1mg
6.4%
Vitamin D
1µg
N/A
Vitamin E
0.9mg
4.7%
Vitamin K
2µg
3%
Calcium
153mg
15%
Fiber
1g
5%
Folate (food)
46µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
34µg
N/A
Iron
3mg
15%
Magnesium
36mg
9%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
13%
Phosphorus
159mg
23%
Polyunsaturated
2g
N/A
Potassium
276mg
8%
Riboflavin (B2)
1mg
65%
Sodium
374mg
16%
Sugars, added
32g
N/A
Thiamin (B1)
0.4mg
28.2%
Trans
0.6g
N/A
Zinc
2mg
13%

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