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French Toast · Classic Skillet

Classic Skillet French Toast

Thick bread soaked in a cinnamon-vanilla custard and browned in butter until crisp at the edges and soft inside. Day-old bread soaks up the most flavor without falling apart.

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Prep
10 min
Cook
16 min
Total
26 min
Serves
4 · 8 slices
Level
Easy

Ingredients

  • 4 large eggs
  • 1 cup whole milk
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 pinch kosher salt
  • 8 slices bread, thick-cut, a day or two old (brioche, challah or white)
  • 2 tbsp unsalted butter, divided, for the pan
  • maple syrup, and fruit, to serve

Steps

  1. Heat the oven to 200°F (95°C) and set a sheet pan inside to keep finished slices warm.
  2. Crack the eggs into a wide, shallow dish and whisk until no streaks of white remain.
  3. Whisk in the milk, sugar, vanilla, cinnamon and salt until the cinnamon is mixed in.
  4. Melt 1/2 tablespoon of butter in a nonstick skillet over medium heat until it foams.
  5. Lay 2 slices of bread in the custard and let them soak, then flip and soak the other side. They should feel heavy but not fall apart.
  6. Lift the slices, let the extra custard drip back into the dish and lay them in the hot pan.
  7. Cook until the bottom is deep golden brown.
  8. Flip and cook until the second side is golden and the center feels springy, with no wet custard when you press it.
  9. Move the slices to the warm sheet pan in the oven.
  10. Repeat with the rest of the bread, adding a little butter to the pan for each batch. Serve with maple syrup and fruit.

Tip: Fresh, soft bread turns soggy. If yours is fresh, toast the slices lightly or leave them out for an hour to dry.

Tip: If the outside browns before the middle cooks through, turn the heat down a notch.

Storage: Cool, then refrigerate up to 3 days or freeze between sheets of parchment up to 2 months. Reheat in a toaster or a 350°F oven until hot.

Estimated nutrition per serving: 330 calories · protein 13 g · carbohydrates 35 g · fiber 2 g · sugars 10 g · fat 14 g (saturated 7 g) · sodium 410 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.