Brioche and challah bread no doubt make the best french toast. Both already have so much egg in them that when dipped in batter and fried in butter, they become custard-like on the inside. The nicely browned and caramelized exterior is due in part to the added sugar in the egg mixture. And playing with flavor is easy: this recipe has warm notes of cinnamon, nutmeg and vanilla. Here’s a pro tip: make sure you don’t over-soak your bread.
Deep the batter completely and wait for a few seconds, allowing excess to drip off before baking. And wait for the melted butter bubbles to disappear; Then you know your pan is hot enough.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 8 slices challah, brioche, or white bread
- 1/2 cup maple syrup, warmed
STEP 1: Put combine cinnamon, nutmeg, and sugar in a bowl and keep it aside for a while.
STEP 2: Now melt your butter on medium heat in a 10-inch or 12-inch skillet. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container like a pie plate. Put the bread in the egg mixture. Fry slices until golden brown, then turn over to cook the other side. Serve with syrup.