Ingredients
Equipment
Method
- Crack the egg into a large bowl and whisk until smooth. Then add the milk and vanilla and whisk again. Add the sugar, cinnamon and salt to the batter and whisk once more until everything is well combined.1 large eggs, ¼ cup milk, ¼ teaspoon vanilla extract, 1 teaspoon brown sugar, pinch sea salt, ⅛ teaspoon ground cinnamon
- Heat a large skillet over medium heat and melt a quarter of the butter to coat the bottom of the pan. Use a spatula to push the butter around if necessary. Submerge each slice of bread into the egg mixture and flip once or twice to make sure they are nice and saturated. Cook French toast for 2-3 minutes on each side or until browned and cooked through.2 teaspoons unsalted butter, 2 slices bread
- Serve immediately with fresh fruit, syrup, butter or anything else you love to top French toast with.
Nutrition
Notes
Bread: Make sure to warm your bread to room temperature so that it can soak up the batter better, or microwave it at 50% power for 30 seconds or so until just warm. Tip: slightly stale bread works best because it absorbs the egg mixture without falling apart.
Gluten free: Look for thick-sliced gluten free bread as "regular" gluten-free bread is typically much smaller and thinner. I tested Canyon Bakehouse Heritage Style Whole Grain gluten free bread for this recipe and it worked well.
Meal prep: You can whisk the egg mixture the night before and store it in the fridge for an even faster morning.
Storage: Homemade French toast will stay fresh in the fridge for up to 2 days, or in individual bags in the freezer for up to 2 months. You can rewarm them directly in the microwave or toaster oven; no need to thaw first.
