Cinnamon French toast
Thick slices of bread soaked in cinnamon vanilla custard and cooked in butter until golden outside and soft in the middle, then drowned in maple syrup.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.12 a serving
- 510 calories
- Vegetarian
Dolly says: It’s ready in 20 minutes, start to finish.
Ingredients
For 2 servings.
- 3 large eggs
- ½ cup milk
- 4 slices French bread, about 1 inch thick, a day old is best
- 2 tbsp butter, divided
- ¼ cup maple syrup, for serving
- ½ cup strawberries, sliced (optional)
From your pantry
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 pinch salt
Each serving has about 510 calories, 17 g protein, 62 g carbs and 21 g fat, and costs about $2.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No French bread? Sourdough bread works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the eggs, milk, sugar, cinnamon, vanilla and salt in a shallow dish, like a pie plate, until no streaks of egg white are left.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Cinnamon floats. Keep whisking until it’s mixed in, or it ends up in clumps on the first slice.1 tablespoon butter in a large nonstick over medium heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Lay 2 slices of bread in the custard for about 20 seconds a side, until soaked but not falling apart.
Timer: 40 sec
Lift the slices into the , letting the extra drip off, and cook 3 to 4 minutes, until deep underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min 30 sec
Flip and cook 3 minutes more, until and the middle feels firm, not squishy, when you press it.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min
Dolly’s tip: Squishy in the center means wet custard inside. Lower the heat and give it another minute a side.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Repeat with the rest of the butter and bread.
Medium heat
Serve hot with maple syrup, plus strawberries if you like.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
