French Toast (Family Favorite)

Fill your house with the most amazing sweet smell on the weekend! This cinnamon and vanilla infused french toast is going to be a house favorite. It's an easy recipe, all you need to do is pick up a loaf of precut brioche bread and gather your five ingredients.

I've been making my french toast the same way for as long as I can remember. It's always heavy on the eggs and made with extra cinnamon. Slathered in whipped butter and drizzled with warm pure maple syrup - is there anything better?

Besides buttermilk waffles and fluffy pancakes it's my children's favorite weekend breakfast. And it deserves that coveted spot because this recipe is just so easy and so good!

Using brioche bread really makes it feel fancy, like you are out for a weekend brunch at a cute restaurant. You could even use challah bread.

And on days that I only have plain sandwich bread, I use that too! If you do that, just cut the recipe down. Usually that means I'm making it during the weekday before school and I only need to make a little bit.

For this french toast recipe you need five ingredients, plus the brioche. You'll need to gather half and half, eggs, vanilla extract, brown sugar and cinnamon. I don't like to put a bunch of sugar in the french toast because it get's topped with syrup in the end.

If you love this french toast recipe then in the fall you must try my recipe for pumpkin french toast!

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How To Make French Toast

The bowl. I suggest using the type of bowl that is flat on the bottom with low sides. For me, this is my mom's early 1990's round fire and ice casserole dish. It has a wide flat bottom and short stubby sides, perfect for dipping the bread.

Making the liquid. Start by whisking the eggs first. You want them to be completely incorporated so that there aren't streaks of egg white running through. After that then you can stir in the half and half, vanilla extract, brown sugar and cinnamon.

Heating the pan. I always use my large flat, square, pan for french toast. I can fit four whole pieces on it! Which means hungry kids get fed faster. Heat your pan over medium low heat.

Medium is way too hot, you will cook the outside and the inside will be mushy. And low heat takes forever. If anything you would rather it be on medium/low/low. Which is what you may need to switch to after the first few rounds, once the pan starts getting hotter and hotter.

Everyones stove is different as well, mine is a gas stove and can run warm. The burner you use can also can impact things. Just keep an eye on the temperature is my point.

Dipping. Always opt for extra cinnamon sprinkled on top before you dip your bread! It will freckle the bread and taste amazing! Dip each side of the bread in the liquid for a few seconds then put it on your pan to cook.

Cooking. The french toast will be ready to flip when it is golden on the first side. If it turned golden way too fast then turn the heat down and continue cooking the other side. You can check to make sure it is done by cutting into the center - it should not be wet.

FAQ

More Breakfast Recipes

• Buttermilk Biscuits
• Great Grandma's Apple Dutch Baby
• Blueberry Coffee Cake
• Crepes
• Waffles with Strawberries and Cream