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Meal Instructions

Specimen #0090·SKILLET·Dead Simple

Skillet Classic French Toast

Thick-cut brioche soaked in vanilla cinnamon custard and griddled in butter to golden perfection for the weekend breakfast everyone fights over.

Cook temp

MEDIUM HEAT

Total time

13m

FLIP AT

Serves

PULL AT

160°F

Ingredients

8 slices Thick-Cut Brioche Bread — 3/4 inch thick

4 large Eggs

1 cup Whole Milk

1 tsp Vanilla Extract

1 tsp Ground Cinnamon

2 tbsp Unsalted Butter

4 tbsp Maple Syrup — for serving

2 tbsp Powdered Sugar — for serving

Equipment

Large Skillet or Griddle

Shallow Dish

Whisk

DirectionsGet to the point

1Whisk 4 eggs, 1 cup whole milk, 1 tsp vanilla, and 1 tsp cinnamon in a shallow dish.

2Dip 8 slices thick-cut brioche into the custard, soaking 15 seconds per side.

3Griddle in butter over medium heat for 3 to 4 minutes per side until golden brown.

4Serve with maple syrup, powdered sugar, and fresh berries.

Dad pro tip

The trick to great French toast is using thick bread and not over-soaking it. A quick 15-second dip per side is plenty. If it sits in the custard too long it turns into a soggy mess that falls apart on the spatula.

Kid adjustment

Cut into strips for easy dipping. Let kids pick their own toppings from a spread of syrup, berries, whipped cream, and chocolate chips.

Reheat

Reheat in a 350°F (177°C) oven for 5 minutes or pop in the toaster on a low setting for quick reheating.

BASIS: Skillet or griddle over medium heat (325°F / 163°C). Butter-griddled for golden crust.380 kcal · 14g protein · 42g carbs · 18g fat
USDA FoodData Central #172922

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Skillet Classic French Toast