I like to consider myself somewhat of a breakfast connoisseur. I love it. I could eat it for every meal of the day. Breakfast for dinner? Totally my thing.
While I’ll eat just about any kind of breakfast you can put infront of me (pancakes, muffins, egg-sandwiches, bagels, waffles, eggs — should I keep going?), I’ll admit to having a favorite: French Toast. I LOVE French toast!
Remember going to Denny’s in high school after a long night of basketball games? Anyone? Well, we sure did, and although I perused the menu like a champ, I ALWAYS ended up ordering something with French toast. You just can’t go wrong!
This recipe really is the best one I’ve tried — a bunch of flavors, but easy to throw together. The key to French toast really is the bread: thick, sourdough, sliced the night before and left in an open bag to start getting stale. Seriously, this is the trick to French toast.
Now that you’re all informed on French toast, I might need to go make some more! #addictPrint
The Best French Toast
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 minutes
- Yield: 2-3
- 6 eggs
- 1 1/2 cups milk
- 1/4 cup orange juice (fresh is better!)
- 2 Tbsp pure vanilla extract
- 1 1/2 Tbsp sugar
- 1 Tbsp lemon zest
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 6 slices bread, sourdough or brioche, sliced 1-inch thick, day-old
- 4 Tbsp unsalted butter
- maple syrup
- powdered sugar
- Combine all ingredients, eggs through salt, in a 9×13 baking dish. Beat until fully combined.
- Lay the sliced of bread across the mixture, flip, and let soak for at least 10 minutes, or until soaked through.
- Flip again, and let soak for 10 minutes, or until soaked through.
- Heat a large skillet to medium heat, and melt the butter in the skillet.
- Add slices to the pan, as many as can fit without touching, and cook until golden (about 3 minutes per side).
- Serve with maple syrup, berry topping, and powdered sugar.