Classic French Toast

Nothing hits like Sunday brunch. It’s laid back, affordable, and the perfect excuse to meet up with a couple of friends you haven’t seen in a while. Everyone has their opinion on the #1 brunch dish… and that’s fine. But we all know French toast is the girl everyone comes to see. Save this recipe for your next brunch gathering and you’ll never need another French toast recipe again!

Ingredients

¾ Cup Milk (any ole kind will do, but whole milk or Half-and-half is preferred)

3 Eggs

2 Tbsp Light brown sugar

1 Tbsp AP Flour

1 tsp. Vanilla extract

1 tsp. Ground cinnamon

¼ tsp. Ground Nutmeg

¼ tsp. Kosher Salt

⅛ tsp. Ground cloves

8 pieces of thick-sliced bread, such as Brioche or Challah, are best

1-2 Tbsp. neutral oil (for cooking)

½ Cup powdered sugar, for garnish

Maple syrup, for serving

Fresh berries, for serving (optional)

Directions

1. The night before, I like to lay my bread slices out on a baking sheet to get a little bit stale. Consider this step optional, but it will take your French toast from good to great!

• If you don’t have a ruler, cutting the loaf into halves, quarters, then eighths is the best solution to get the right thickness

2. In a medium-sized bowl, combine the milk, eggs, brown sugar, flour, vanilla, cinnamon, nutmeg, salt, and cloves. Whisk or blend to combine and you've just created what we call a “custard!”. Pour this mixture into a pie pan or baking sheet and set aside

3. Dip each bread slice into the mixture, flipping and turning until the custard saturates the bread. Place the dipped slices onto a wire rack or sheet tray to rest for 5 minutes.

4. Set a griddle to 350 degrees, or a nonstick sauté pan over medium-low heat. Once heated, lightly grease the cooking surface with oil – 1 or 2 tablespoons will usually do, but the final amount depends on the width of your pan. Working in batches, place the french toast on the griddle and cook until golden brown with a few dark spots, about 1 minute per side. Remove the cooked slices to a wire rack or a baking sheet lined with paper towels and place in the oven to keep warm. Repeat with the remaining slices of dipped bread.

• Remove the french toast from the oven. Place the powdered sugar in a mesh sieve and dust the toast slices until coated. Serve warm with whipped cream, fruit, or maple syrup!

Notes & Free Game

• The rest period after step 3 is important because it will allow any excess custard to drain from the slices. If you skip this step, it isn’t the end of the world, but you risk creating that “egg skirt” that sometimes forms around the edges of French toast. “EEEEYUKKK!”