i don’t know what’s taken me so long to share my french toast recipe, because i’ve kinda perfected it over the last year or so! i used to keep the batter pretty simple but the more i played around and the more i started added a few extra special touches, the more it became EXTRA SPECIAL TASTING!
my personal belief is that bread is very key — and croissant toast makes the ultimate french toast. if i don’t have any, i’ll use challah or sometimes banana bread when i’m feeling very ambitious (although it’s kinda sad to bake a whole loaf of banana bread and then use it up in an instant but it’s real gooooood)
Ingredients
- croissant toast
- 5 eggs
- ½ cup heavy cream
- 1½cup milk
- 1 splash of orange or pineapple juice
- 1 tb orange zest
- 1 tb honey
- 1 tb vanilla bean paste or extract
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- ½tsp salt
Instructions
- preheat the oven to 250 degrees F.
- in a large shallow bowl, whisk all the ingredients together. for extra gooey french toast, soak as many slices in the egg mixture for 2-3 minutes, turning once.
- heat 2 tbsp butter in a large saute pan over medium heat.
- add the soaked bread and cook for 2 to 3 minutes on each side. make sure not to flip until the first side is nicely browned.
- to keep warm, place the cooked french toast on a sheet pan.
- i love to serve with warm maple syrup and blueberries or caramelized bananas when i’m feeling extra ambitious. to make them, just slice up a banana, toss in sugar and cook in a pan until golden.
Notes
i usually wing it and don’t really measure the ingredients out, but i like the egg to milk/cream ratio to be pretty creamy versus yellow/eggy.
