Easy
Diner French Toast
Thick bread soaked in cinnamon custard and griddled until golden.
The short version. Whisk eggs, milk, cinnamon and vanilla, soak thick slices of bread for 20 to 30 seconds per side, then cook on a buttered griddle over medium heat for 2 to 3 minutes per side until golden and cooked through.
Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.
Ingredients
French toast
- 3 eggs
- ¾ cup milk
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla
- ¼ tsp salt
- 6 slices thick bread (a day old is best)
- butter (for the griddle)
Directions
- Whisk the eggs, milk, sugar, cinnamon, vanilla and salt in a wide shallow dish until no streaks of egg remain.
- Heat a griddle or large skillet over medium heat and melt a little butter on it. Keep the oven at 200°F to hold finished slices.
- Soak each slice for 20 to 30 seconds per side, so it is saturated but not falling apart. Let the extra drip off.
- Cook for 2 to 3 minutes per side, until deep golden and the center is no longer wet. Add more butter between batches.
- Serve with butter, warm syrup and fruit.
Tips
- Dry, day-old bread soaks up custard without turning to mush.
- Medium heat cooks the custard through. High heat browns the outside and leaves the middle raw.
Questions
Why is my French toast soggy?
The bread soaked too long or the pan was too cool. Use thicker, drier bread and cook until the center is no longer wet.
Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.