Classic French Toast



This is a nice basic French Toast recipe of mine. Nothing extravagant, but my family loves it. This French Toast actually works better with day old or longer bread, because the bread won’t fall apart when soaking in egg mixture. This recipe works with many types of bread - brioche sourdough, cinnamon-raisin, Kings Hawaiian, Italian or French to name a few.

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10 Min
5 Min
Pan Fry


loaf challah bread
1/2 c
light cream
8 large
1/2-1 tsp
2 tsp
vanilla extract
1/2 Tbsp
butter, unsalted
canola oil


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1Add eggs into a square pan.

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2Whisk the eggs until the yolks and whites are combined.

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3Add the light cream, whisking until light and creamy.

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4Whisk in the vanilla, until combined.

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5Whisk in the cinnamon, until well combined

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6Whisk in sugar, mixing to combine.

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7Set aside.

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8Slice the Challah Bread into 1-inch-thick slices, (preferably day-old bread).

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9Heat 2 tablespoons butter and 2 tablespoons canola oil in a cast iron skillet over medium heat. Adding oil with butter, prevents the butter from burning.

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10Place 2 slices of bread in the egg mixture and soak a few moments. Turn the slices over and soak until bread is soaked through, a few moments more.

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11Add the 2 slices of bread to the fry pan. Fry the bread until golden brown, 2 to 3 minutes per side.

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12When golden, transfer french toast to wire rack; place in oven while cooking remaining bread.

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13Serve hot with butter and pure maple syrup.

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14Freezing: Usually I make extra French Toast and freeze for those days when your in a hurry… just take out of freezer & reheat and eat in less than 5 minutes!

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15Place cooled French Toast (1 slice per bag) of in a heavy-duty freezer bag and freeze. Use the frozen French toast within 1 to 2 months for best quality.

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16Bon Appétit!!

About this Recipe

Course/Dish: Eggs
Main Ingredient: Bread
Regional Style: American