- To avoid soggy French toast, try to avoid recipes that are more milk than eggs. The milk will soak into the bread and you won’t be able to cook the interior at all, it will stay soggy.
- You can make plain French toast, but cinnamon and a pinch of nutmeg take the flavor of your French toast over the top!
- Cook French toast on a medium-high skillet, you do need to cook the egg batter on the outside. Too hot of a griddle and you’ll cook the outside and have a raw inside.
- To see if your French toast is done, lift a corner of the bread and see if the underside is a golden brown, crispy exterior. When it reaches that point, flip the piece of bread to the other side and cook that side to a deep golden brown as well. Remember, you are cooking raw egg!
- You can freeze French toast for later by flash freezing it in single pieces, then transferring to a freezer safe bag. Simply reheat by baking in the oven at 350°F for 10-12 minutes, or until it’s heated through.
- 8 slices soft white bread
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1 tsp teaspoon vanilla extract
- pinch of salt
Beat together the eggs, milk, cinnamon, salt and vanilla.
Heat a lightly oiled griddle or skillet over medium heat.
Soak each slice of bread in egg mixture, soaking both sides in the egg for a good layer on the bread.
Place in pan, and cook on both sides until golden and cooked through.