Classic French Toast with Cinnamon & Maple Syrup

Ingredients

• 8 slices brioche or thick-cut white bread

  Use 8 slices about 0.75 inch thick; slightly stale bread absorbs the custard best.

• 4 eggs large eggs

  Beat thoroughly so the custard is smooth.

• 0.75 cup whole milk

  Provides a tender, creamy custard without making the bread soggy.

• 1 tsp pure vanilla extract

  Adds warm aromatic depth to the custard.

• 1 tsp ground cinnamon

  Whisk into the eggs and milk so it is evenly distributed.

• 0.25 tsp kosher salt

  Balances the sweetness and sharpens the cinnamon.

• 2 tbsp unsalted butter

  Use for the skillet in batches so the toast browns without burning.

• 0.25 cup pure maple syrup

  Warm gently before serving if desired.

Instructions

1. In a shallow baking dish, whisk the eggs, milk, vanilla, cinnamon, and salt until smooth and no streaks of egg remain, about 1 minute.
2. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt until foamy but not browned.
3. Dip 2 bread slices in the custard, turning once and letting each side soak for about 10 seconds; do not leave them submerged or they may fall apart.
4. Place the soaked slices in the skillet and cook over medium to medium-low heat until the bottoms are deep golden brown and the centers feel set but springy, 2 to 3 minutes. Flip and cook 2 to 3 minutes more, then transfer to a plate.
5. Melt the remaining 1 tablespoon butter and repeat with the remaining bread, adding the slices without crowding the pan. Lower the heat if the butter or toast begins to darken too quickly.
6. Serve immediately with maple syrup spooned over the toast. For warmer syrup, heat it in a small saucepan over low heat for 1 to 2 minutes while the final batch cooks.

Make it part of your week.