Hello everyone! Today is a great day for so many reasons: it’s the first day of my half term holiday (I get a whole week off from work!), the hubby and I leave for Riga, Latvia in two days and this is my 100th blog post! Yippee!
What better way to celebrate than with my favorite meal of the day? That’s right folks, you know I can’t resist making a delicious homemade breakfast to mark a special occasion! I love French Toast, especially this Classic French Toast because it’s so darn simple. All you need to do is whisk up some eggs and milk, dip in some Brioche or French bread, fry in some butter and voila! Breakfast is served.
This French toast is great because there’s plenty of custard (the egg and milk mixture) to make sure that the bread is completely soaked. There’s nothing worse than having French toast which hasn’t been allowed enough time to soak up the vanilla and cinnamon scented custard! Also, you can throw it together incredibly quickly! The whole process can take no more than 20 minutes. Don’t you just love the sound of it already?
I love to eat this Classic French Toast with fresh fruit and lashings of maple syrup. There really is no better way to start a special day! Any way, I’ve got to get packing and ready to take lots and lots of photos of our trip to Latvia! Have a lovely weekend! xxx
Ingredients
- 6 eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon (or tablespoon if you're a cinnamon lover like me!)
- Pinch of salt
- Butter for frying
- 6 slices of thick Brioche (sweet French bread) or another like sliced bread
- Maple syrup, fresh fruit and other desired toppings to serve
Instructions
- Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
- In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with desired toppings, plus more butter if you'd like!
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.