I absolutely love making French toast of ALL kinds. However, my favorite is my Classic French Toast recipe. Not only is this delectable brunch or breakfast ready quickly, but it has minimal clean-up time, too. With my own energy at all-time lows due to everything quarantine and my body making a baby – the less of a mess the better!
I decided to make this recipe for our Easter breakfast this morning. I added fresh raspberries to garnish with the plates and it made such a great combination – and it can’t hurt to get some fruit in, even with a big splurge meal like French toast!
A couple tips if you are new to French toast making. First, don’t use tongs to flip the toast – you’ll ruin the bread and it is a much tougher route – use a flipper instead the same way you would pancakes. Second, if you need to keep the French toast warm, simply heat your oven to 200°F and place a wire rack over a baking sheet. Place the French toast slices on the rack and keep warm until you are finished with the batch.
Classic French ToastDifficulty: Easy
This is the best Classic French Toast recipe I use time and time again. The vanilla and cinnamon add fantastic flavor to the natural sweetness of the brioche bread- an easy brunch or breakfast to delight your entire family!
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, divided
Pinch of salt
6 slices Brioche bread
- Whisk the eggs, cream, vanilla, 1/2 teaspoon cinnamon, and salt together until well combined in a shallow pan.
- Dip both sides of each slice of bread in the batter, ensuring to coat thoroughly. Add the other 1/2 teaspoon of cinnamon to the batter after you have dipped half of the bread slices.
- Melt a pad of butter in a large skillet over medium heat. Cook the French toast until golden brown – about 2 minutes on each side.
- Serve the French toast warm with powdered sugar and maple syrup, garnishing with fresh berries if desired.