8slicesthick cut breadsuch as brioche, challah, or croissant bread
1cupwhole milk
2eggs
2teaspoonsvanilla extract
1tablespoonsugar
1/2teaspooncinnamon
Dash nutmeg
Pinchsalt
Zest of 1 orangeoptional
Butterfor cooking
Maple syrupfor serving
Instructions
The day before you make the Frech toast, toast your bread until it’s golden brown, but not burnt. Don’t skimp on the toasting — get it good and browned.
Leave the bread on a cutting board on the counter for a full day, flipping it at least once so that both sides of the bread are good and stale.
When ready to cook, whisk the milk, eggs, vanilla, cinnamon, nutmeg, salt, and orange zest if using.
Melt a tablespoon of butter in a nonstick or cast iron skillet over low heat.
Dip a slice of bread in the milk mixture — don’t overlook — and add it to your skillet. If you can fit another slice, do the same.
Let the French toast cook over low eat, checking after a minute or two to see if the bottom is browned. If so, carefully flip. Don’t flip too early — let it cook. After flipping, do the same for the other side.
Continue with the remaining slices of bread.
Serve with maple syrup, and fresh fruit if desired.
Notes
Storing leftovers: This is bed made when you’re ready to eat.Variations: You can switch up your bread, or even use different milks. Half and half or plant based milk will work fine.Sourcing: I used croissant bread and cultured Vermont butter from Imperfect Foods, and spices from Penzey’s.Pairs well with:Chocolate Chai Coldbrew, Earl Grey Lavender Latte, Browned Butter Ghee