Ingredients
Equipment
Method
- Crack the egg into a shallow bowl and add the milk, vanilla extract, cinnamon, and salt. Whisk everything together with a fork until the mixture is completely smooth and the cinnamon is evenly distributed.
- Place your non-stick skillet over medium heat and let it warm up for about 2 minutes. Add the butter and swirl it around as it melts to coat the entire cooking surface.
- Place one slice of bread into the custard mixture and let it sit for about 10 seconds. Flip it over and let the other side soak for another 10 seconds, then repeat with the second slice.
- Transfer both soaked slices to the hot buttered skillet. Let them cook undisturbed for about 3 minutes until the bottom turns a rich golden brown.
- Use your spatula to gently flip each slice. Cook for another 2 to 3 minutes until the second side matches the golden color of the first.
- Press gently on the center of one slice with your spatula. It should feel firm with just a little give, not squishy or wet. The custard needs to cook through completely.
- Transfer the French toast to your plate immediately while it's still hot. Add your maple syrup, fresh berries, powdered sugar, or whatever toppings you prefer.
- Serve immediately while the French toast is still steaming hot for the best contrast between crispy exterior and soft interior.
Notes
Let your bread sit out uncovered for 30 minutes before making French toast. Slightly stale bread absorbs the custard better without getting soggy. Use day-old bread if possible since fresh bread can get too soggy. Keep heat at medium to avoid burning the outside while leaving the inside undercooked. Don't oversaturate the bread by letting it soak too long - a quick dip on each side is usually plenty.