The Only French Toast Recipe You'll Ever Need
I'm so excited to share this recipe with you - it's something I make on almost a weekly basis when we host brunch. There are many french toast recipes out there, but this one has been tried and tested by many visitors to the Flours In Your Hair home and always comes out on top. You'll exert minimal effort, but your guests will think you've been cooking for hours (shh, don't tell any of my guests)! This recipe lends itself well to experimentation, so feel free to add bananas, almond extract, blueberries, or any other mix ins that speak to you. I hope you enjoy it as much as I do!
Ingredients
- Challah: 4 one-inch slices
- Eggs: 2
- Almond Milk (Unsweetened): 1 cup
- Brown Sugar: 1/4 cup
- Butter (Melted): 3 tablespoons (divided)
- Vanilla: 1/4 teaspoon
- Cinnamon: 1/4 teaspoon
- Nutmeg (Optional): Pinch
The How To:
- Start by slicing the challah bread into four one-inch slices and letting the slices sit out on the counter for about 30 minutes.
- In a wide baking dish, combine eggs, almond milk, brown sugar, and 2 tablespoons melted butter.
- Add in the cinnamon, vanilla and (optional) nutmeg, mix well.
- Dip challah slices into french toast mixture, flip over, and let them sit for about 5 mins, or until mixture is fully absorbed.
- Place frying pan on medium low heat and add the leftover one tablespoon of butter.
- Once the frying pan is well heated, cook challah slices on both sides until golden brown (approximately 5 mins).
- Serve with Homemade Whipped Cream and/or Strawberry Syrup.
A Few Notes:
- We think challah bread is the best option for this particular recipe - it holds the mixture well without falling apart.
- Seriously, use one-inch challah slices - slicing too thin will leave the toast soggy, and slicing too thick will give a dry center.
- Try adding another half tablespoon of butter halfway through the cooking process (the toast soaks up all of that yummy goodness!).
- Regular milk will work just as well if you don't have almond milk on hand.
Pairs Well With:
Becca Rea-Holloway
