Instructions
Note: this egg mixture should comfortably batter 8 slices of Brioche bread that are a between 3/4 and 1 inch thick. It will batter 10-12 slices of French baguette or about 6 slices of Challah.
Slice bread and set it aside.
In a deep and wide bowl, whisk together eggs, heavy whipping cream, vanilla extract, sugar, cinnamon (if using), and salt. Whisk until smooth. Set aside.
Preheat a large cooking pan oven medium to medium-low heat. Add a little bit of oil and spread it evenly (or use cooking oil spray).
Dip each slice of bread into the egg mixture, and flip back and forth for about 15 seconds. Brioche bread is nice and quick to soak up the egg.
Note: Only batter as many slices as will fit into the pan. If you have to cook in two or more batches, batter bread right before adding it to the pan.
Place battered slices into the pan and let it cook for 3-4 minutes on each side, until golden brown. (Repeat with remaining slices of bread if needed.)
PRO TIP: as the French toast slices cook, after you flip the bread to the uncooked side, you are looking for the center of the bread slice to raise as the egg inside cooks. Raising center is indicating that the egg that soaked in the middle is cooking. Wait until it deflates and carefully touch the center with your finger. It should feel firm and now squishy.
Serve with your favorite topping.
Bread: for the best French Toast, use Brioche loaf and slice it into thick slices that are between 3/4 and 1 inch thick.
For more bread options, check the post for information about Challah and French Baguette.
Heavy Whipping Cream – I recommend using heavy whipping cream because of the rich and creamy consistency that it brings to the custard. You can use half and half or whole milk if absolutely needed but not with less fat.
For a lactose free option, you can use lactose free whole milk or lactose free half and half. If you need a dairy free option, use oat, almond, or soy milk substitutes but note that the flavor will change slightly.
Make sure your French Toast is cooked through (touch the center) – once you flip the bread slices, you will notice the bread will raise in the center. Let it raise, cook, and deflate. Touch in the center to make sure it feels firm.
