French Toast

5 from 4 votes

French Toast is a go to breakfast in our house, and with this amazing recipe you can't go wrong. The simplest ingredients combine with a fool proof method to make the best French toast.

Prep Time5

Cook Time40

Total Time45

Servings: servings

Calories: 375kcal

Author: Lisa Longley

Ingredients

6 large eggs
1 cup half and half see note 1 (236.6 ml)
1/4 cup granulated sugar (49.5 grams)
3 teaspoons vanilla extract
1 teaspoon cinnamon
10 pieces of thick bread Brioche is perfect, or if you are in the United States, Texas Toast works really well; gluten free bread works great in this recipe as well

Instructions

Preheat the oven to 200 degrees Fahrenheit.
Toast the bread on a rimmed baking sheet in the oven for 15 minutes, flipping them over in the middle of toasting. Alternatively, you can leave them out overnight.
In a shallow dish whisk together the eggs, half and half, vanilla, cinnamon, and sugar. Ensure that the egg whites are fully broken down by dragging a fork through the batter. Nothing should hang on to the fork as it goes through.
6 large eggs, 1 cup half and half, 1/4 cup granulated sugar, 3 teaspoons vanilla extract, 1 teaspoon cinnamon
Dip the toasted bread slices one at a time, turning them several times to ensure they soak up a lot of the batter. I like to push them down in the batter once on each side to fully submerge them. The pieces of bread do not need to sit in the batter to soak.
10 pieces of thick bread
Heat a skillet over medium heat. Spray lightly with cooking spray. Cook the toast in batches for 2 to 3 minutes on each side. When you are done, transfer them to a covered baking dish in the warm oven. (See note 2.)
Serve with powdered sugar, whipped cream, and fruit.

Video

Notes

If you live in the UK, half and half is called half cream. It is made with half whole milk and half heavy cream. To make this recipe dairy free, I recommend replacing the half and half in this recipe with 1/2 a cup soy heavy cream and 1/2 cup soy milk. This will create a thicker batter than using almond milk.
We like to set our oven to "warm" (or just keep it at the 200 degrees you had it at for drying out the bread). Then we set a casserole dish with a cover in the oven. As we finish pieces of toast, we pop open the oven and toss them in the covered casserole dish.

Nutrition