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Classic French toast

Time 25 minutes
Yields Serves 4
Classic French toast
(Glenn Koenig / Los Angeles Times)
1

In a medium bowl, beat the eggs. Whisk in the cream, then the vanilla, sugar, cinnamon and nutmeg. Pour the batter into a wide, shallow baking dish.

2

Soak the bread slices on each side, about 2 minutes per side.

3

Heat a large, heavy-bottom skillet over medium heat until hot. Melt a tablespoon of butter in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side until the bread is crisp and golden-brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread toasts evenly and thoroughly.

4

Remove the toast and hold on a baking sheet in a warm oven until all of the slices are toasted. Repeat with the remaining slices.

5

Slice each piece of toast in half and plate 3 half slices on each of 4 plates. Dust each with powdered sugar, if desired, and serve with warm maple syrup.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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