- 2 large eggs
- 4 tablespoons unsalted butter, melted, plus more for frying
- 1 1/4 cups milk
- 1/4 cup cream
- 4 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/2 teaspoon table salt
- 8 slices brioche loaf bread or 4-5 slices challah bread (cut 1/2 inch thick)
- Powdered sugar, cinnamon sugar, or maple syrup for serving
- In a shallow baking dish, lightly beat eggs together. Whisk in butter, milk, cream and vanilla; mix together until combined. Add sugar, flour, and salt; continue whisking until mixture is fairly smooth. Set aside.
- Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.) Swirl a little butter in the hot pan to evenly coat the pan.
- Meanwhile, soak 2-3 bread slices in the egg mixture and let soak for 60 seconds. Turn and let soak for 60 seconds more. Carefully lift the soaked bread slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Turn the slices over and cook until browned on the other side, about 2 minutes more. Transfer the French toast to a warmed platter. Repeat with the remaining batter and bread slices, adding butter to the pan as needed.
- Serve with your choice of toppings – powdered sugar, cinnamon sugar, or maple syrup.
Recipe adapted from Cook’s Illustrated.