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Classic french toast

Stack of sourdough french toast with yogurt and berries on top

Classic french toast

Name: Classic french toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 2 eggs; 3 tbsp whole milk; 3 tbsp double cream; 1 tsp vanilla extract; 4 thick slices of sourdough; ½ tsp mixed spice; 25g caster sugar; 1 tbsp unsalted butter

Linzi Pucino

A star rating of 5 out of 5.2 ratingsRate

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Try our classic french toast, then check out our banoffee french toast, vegan french toast, brunch sharing board and more brunch recipes.

We’ve used sourdough here, but brioche or even a sandwich loaf would work, too.

How to make the perfect french toast: cook's tips

If using brioche, it’s better if it’s slightly stale.
Mix up the flavourings in the sugar; try cinnamon, a little nutmeg or even ginger.

How to serve french toast: Serve with your favourite berries and a big dollop of Greek yoghurt. Or, try crispy bacon and a drizzle of maple syrup. Our favourite is chopped banana and peanut butter.

Can it be made in advance? You could make the custard a couple of hours in advance, just be sure to whisk again lightly before cooking. You could make the sugar ahead and store in an airtight container.

How to store french toast: This is best cooked and eaten immediately.

Classic french toast recipe

2 eggs
3 tbsp whole milk
3 tbsp double cream
1 tsp vanilla extract
4 thick slices of sourdough
½ tsp mixed spice
25g caster sugar
1 tbsp unsalted butter

Nutrition: per serving

kcal789
fat38.5g
saturates21.4g
carbs83.9g
sugars18.8g
fibre3.7g
protein23.6g
salt2.4g

Method

step 1
Lightly beat the eggs in a shallow bowl with the milk, cream and vanilla. Dip the bread in the bowl, allowing to soak for 1-2 mins on each side. You may want to do this in batches.
step 2
Mix the mixed spice into the sugar on a large plate.
step 3
Heat the butter in a non-stick frying pan and cook the bread for 2 mins on each side. Press the bread carefully into the sugar on each side before transferring to a plate. Serve with Greek yogurt and berries, if you like.

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Authors

Linzi Pucino

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