Mom’s French Toast
If there’s one thing my mom makes really well it’s this french toast. It’s the least-bougie version you’ll probably ever come across, but I just love it. There’s no soaking challah or brioche involved. She uses simple white bread (usually a dense sliced italian loaf that you find next to the Wonder Bread, but you can use that, too!) and gives it the quickest possible dunk to get it coated in cinnamony goodness.
What really makes it is the butter mash. Growing up, I thought it was the grossest thing. And then I tried it and haven’t looked back since. It is SO GOOD. It adds this buttery sweetness which means there’s no need for maple syrup – but you do you.
Mom’s French Toast
Ingredients
- 6 large eggs
- 2 tablespoons pure maple syrup
- 2 tablespoons whole milk
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 8 slices country-style white bread
- 4 tablespoons ½ stick salted butter, softened, plus more for greasing
- 2 tablespoons plus 2 teaspoons sugar
- 1 cup mixed berries
Instructions
- In a shallow bowl, whisk the eggs vigorously until very well combined.
- Add the syrup, milk, cinnamon, vanilla and salt and whisk well to combine.
- Meanwhile, warm a non-stick skillet or griddle over medium heat.
- Coat the skillet with butter, then use a paper towel to remove any excess, leaving just a thin coating.
- Dip the bread into the batter, as quickly as possible. Flip and repeat. You do not want to allow the bread to soak up the egg mixture or it will become mushy.
- Place the bread onto the pan and cook until light golden brown, about 3 minutes, flip and cook 2-3 minutes more.
- Repeat with the remaining bread; whisk the egg mixture occasionally to keep the cinnamon from settling.
- Place ½ tablespoon of butter over each slice of cooked French toast and sprinkle 1 teaspoon of sugar over the butter.
- Use a fork to gently mash it into a slush and spread it over the bread.
- Serve warm with fresh mixed berries.
