The unmissable French breakfast classic! Slices of stale bread dipped in an egg and milk mixture, pan-fried until golden and crispy on the outside with a soft, tender center. Perfectly served warm with powdered sugar, jam, or honey.
⏱️18 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
4 tranchespain de mie or stale bread
2 pièceseggs
100 mlwhole milk
10 ggranulated sugar
1 cuillère à cafévanilla extract or liquid vanilla
25 gbutter
0.5 cuillère à caféground cinnamon
Instructions
1PREPARE THE EGG MIXTURE: In a shallow bowl or dish, crack the 2 eggs and pour in the whole milk. Add the granulated sugar, vanilla, and ground cinnamon. Whisk vigorously with a fork for about 30 seconds until you achieve a smooth, well-emulsified mixture without lumps. The mixture should be uniform in color and consistency. This emulsion is what will give the French toast its creamy texture.
2HEAT THE BUTTER: Place a nonstick skillet or regular skillet over medium-high heat. Pour in the butter and let it melt completely, about 1 to 2 minutes. The butter should foam slightly but not brown. You'll know it's ready when you hear a gentle sizzle and catch its characteristic aroma.
3DIP THE BREAD SLICES: Take a slice of bread and quickly dip it in the egg mixture for 1 to 2 seconds on each side. Chef's tip: do not soak too long or the bread will fall apart. The bread should be soaked through but not soggy. Stale bread from the previous day is ideal as it absorbs the mixture better without tearing.
4COOK THE FRENCH TOAST: Gently place each soaked slice into the skillet with the hot butter. Cook for 2 to 3 minutes on the first side without disturbing until you achieve a beautiful golden color. Flip with a spatula and continue cooking for another 2 to 3 minutes on the other side. Both sides should have a golden, crispy crust while the inside remains soft and creamy.
5PLATE AND SERVE: Arrange the French toast on a preheated serving plate. Serve immediately while still hot and crispy. Accompany with powdered sugar, jam, warm honey, or maple syrup according to preference. The contrast between the hot crispy crust and the soft center must be preserved.