Thick slices of bread are dipped in a vanilla custard mixture and cooked until golden. Top with maple syrup or fruit. French Toast is not a French recipe; it’s claimed to be a Roman recipe made from bread soaked in milk and then fried. Known in France as “pain perdu” (lost bread), it’s a perfect weekend breakfast.
Ingredients for French Toast
This French Toast recipe starts with a custard (milk & eggs) and warm spices. Bread is dipped in the eggy batter and baked or fried to fluffy perfection.
The Best Bread for French Toast
French toast can be made with any type of bread. I prefer to use thicker slices of artisan bread – try brioche, French bread, or braided bread. If using a thinner bread (like sandwich bread) be sure not to oversoak it in the egg mixture. Day-old bread (that is slightly dry) will soak up more of the custard mixture.
Other Ingredients
Eggs & Milk: Eggs and milk are used to create the custard. Change it up by replacing the milk with other liquids (like dairy-free milk such as oat or almond milk, or even eggnog). Sugar: Sweeten the milk mixture with a bit of sugar or brown sugar. Flavor: Vanilla & cinnamon flavor the custard mixture. Try other extracts or warm spices like ginger, nutmeg, or pumpkin pie spice.
How to Make French Toast
This French toast recipe is so easy to make; it’ll become a staple breakfast or even dinner when you’re in a rush. It’s great with fried eggs too! Serve immediately with warm maple syrup or fresh berries.
Tips & Variations
Try adding almond, orange extract, orange zest, or apple pie spice. Add a splash of Bailey’s Irish Cream or Grand Marnier. Top with fresh fruit like strawberries, blueberries, raspberries, or sliced bananas
Leftovers
Leftover French toast can be stored in an airtight container for up to five days. Reheat it in the microwave or in a toaster until heated through for a quick weekday breakfast. Freeze leftovers in a freezer bag or container. Reheat from frozen in the microwave. Did you enjoy this Easy French Toast Recipe? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
