French toast is a classic breakfast dish that can be enjoyed in various ways.
Our favorite French toast recipe involves thick slices of bread, soaking them in eggs, evaporated milk, brown sugar, vanilla, cinnamon, and a hit of nutmeg, and then frying them in butter until golden brown.
Serve with your favorite syrup, fresh fruit, or preserves for a delicious breakfast or brunch. For more Sweet Breakfast recipes, check out these Torrejas, Sheet Pan French Toast, and Fig and Riccota Toast.
How to make French Toast
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 250⁰F. Place a cooking wire rack inside an 18-by-13-inch sheet pan; set aside.
Combine evaporated milk, eggs, cinnamon, nutmeg, vanilla extract, salt, and brown sugar in a medium bowl. Whisk until the mixture is somewhat homogenous, about 1 minute.
Pour into a shallow dish. Heat a large nonstick pan or well-seasoned cast iron pan over medium heat.
Dip bread in the egg mixture and soak until completely saturated but not falling apart, a few seconds per slice. Brush the pan with clarified butter and transfer the soaked bread to the pan. Toast until the underside is deep golden brown, about 4 minutes.
Sprinkle a bit of the granulated sugar over the toast, then flip and continue toasting until the other side is deep golden brown, about 4 minutes longer.
Place the cooked French toast on a prepared sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding clarified butter until cooked. Serve it warm with pancakes or maple syrup. Serve it warm with pancakes or maple syrup.
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Recipe
Easy French Toast
Equipment
Ingredients
- 3 large eggs , at room temperature
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg , freshly grated
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar , for sparkling
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter , melted and cooled
- 1 ( 12 fl oz) Full fat evaporated milk or 1-½ cups of whole milk, at room temperature
- 12 1- inch thick slices of bread , preferably stale or day-old bread such as brioche or slices of white bread
- Clarified Butter , avocado oil, or butter as needed for frying
Instructions
- Preheat the oven to 250⁰F. Place a cooking wire rack inside an 18-by-13-inch sheet pan; set aside.
- In a medium bowl, combine evaporated milk, eggs, cinnamon, nutmeg, vanilla extract, salt, and brown sugar. Whisk until the mixture is somewhat homogenous, about 1 minute. Pour into a shallow dish. Heat a large nonstick pan or well-seasoned cast iron pan over medium heat.
- Dip bread in the egg mixture and soak until completely saturated but not falling apart, a few seconds per slice. Brush the pan with clarified butter and transfer the soaked bread to the pan. Toast until the underside is deep golden brown, about 4 minutes.
- Sprinkle a bit of the granulated sugar over the toast, then flip and continue toasting until the other side is deep golden brown, about 4 minutes longer. Place the cooked French toast on a prepared sheet pan and keep it warm in the oven.
- Fry the remaining soaked bread slices, adding clarified butter as needed until it's all cooked. Serve it warm with pancakes or maple syrup.
Watch how to make it
Notes
- For Oven: Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray, then lay the slices down evenly, leaving a ½-inch space between each piece of French toast. Place the baking sheet with the French toast into the oven and bake for 4 minutes on each side until it crisps on both sides.
- For Stovetop: Spray a medium nonstick skillet with cooking spray. Heat skillet over medium heat. Cook the French toast for a minute on each side or until it is heated thoroughly and is crispy again.
- For microwave: Place a damp paper towel on top of the French toast and microwave for 15 or 20-second increments until hot, checking after each session.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
