5 (2)


Classic French toast

Classic French toast
Glenn Koenig / Los Angeles Times

I admit it. I've had a lifelong love affair with French toast. When I was a kid, there was a simple magic to it: The way the soaked bread would puff in the pan, the toast crisping to a rich, ... Read more

Total time: 25 minutes | Serves 4
  • 3 eggs
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 (1-inch thick) slices bread, such as challah or brioche, somewhat stale
  • 3 tablespoons butter or bacon fat, divided
  • Powdered sugar, as desired
  • Maple syrup, preferably grade B, as desired

Step 1In a medium bowl, beat the eggs. Whisk in the cream, then the vanilla, sugar, cinnamon and nutmeg. Pour the batter into a wide, shallow baking dish.

Step 2Soak the bread slices on each side, about 2 minutes per side.

Step 3Heat a large, heavy-bottom skillet over medium heat until hot. Melt a tablespoon of butter in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side until the bread is crisp and golden-brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread toasts evenly and thoroughly.

Step 4Remove the toast and hold on a baking sheet in a warm oven until all of the slices are toasted. Repeat with the remaining slices.

Step 5Slice each piece of toast in half and plate 3 half slices on each of 4 plates. Dust each with powdered sugar, if desired, and serve with warm maple syrup.


Pate a choux (cream puff pastry)
Pate a choux (cream puff pastry)

Daikon slaw
Daikon slaw

Spanish rice pudding with chocolate surprise
Spanish rice pudding with chocolate surprise

Lavender-lemon poundcake
Lavender-lemon poundcake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Apple bacon coffeecake
Almond biscotti
New Orleans-style beignets
Wesson Oil coffeecake