Our Take on French Toast is Sweet Breakfast Perfection

We’re not here to knock pancakes or waffles, but there’s something special about French toast. With the combination of egg and spices, you get a more intricate flavor than most breakfast pastries, and you can create a beautiful crust with the right technique. In this recipe, we’re offering up a classic take on the dish along with some fresh toppings to liven up your morning routine. Because this is such a simple recipe, it’s ideal for working with kids and experimenting with toppings, so don’t be afraid to try out some alternate spices or toppings like wild berries or even chocolate. We won’t tell anyone.

Ingredients

For the toast:

• 1 loaf brioche bread, sliced two inches thick
• 3 large eggs
• 1 tsp cinnamon
• 2 tsps vanilla extract
• 1 tbsp sugar
• 2 tbsps butter

For the topping:

• 2 tbsps butter
• 2 bananas, sliced
• 1 tbsp brown sugar
• 1/2 cup pecans 

Directions

For the toast:

1. In a medium-sized, shallow bowl, whisk together the eggs, cinnamon, vanilla, and sugar.
2. In a sauté pan, slowly melt the butter over low-medium heat.
3. Individually soak the bread in your egg mixture on both sides.
4. Add a slice to your sauté pan and cook for three minutes on each side. 
5. Check your toast for doneness—you want a golden-brown crust on each side.

NOTE: You can keep your oven on the ‘warm’ setting and store your cooked French toast in an oven-safe dish while cooking the remaining slices.

For the topping: 

1. Melt the butter in a separate sauté pan with the brown sugar over low heat until the sugar is dissolved. 
2. Add the bananas and sauté until soft, but not mushy. 
3. Turn off the heat, add the pecans, and stir to combine in the mixture.
4. Top your French toast and enjoy!

Key Techniques

Bread selection: While brioche is our suggestion, you can use many types of bread in French toast! Just keep this in mind: the thinner your bread, the more likely it will come out soggy. We recommend thicker slices of high-quality bread for a crispy crust with a soft middle.

Pan-frying with butter: With a smoke point around 300-degrees F, butter has the potential to burn if left unattended. It’s best to melt your butter over low heat and to keep a close eye on it. Your bread will soak up a good amount of butter, so you may need to supplement as you cook your French toast. If your butter begins to turn dark brown while cooking, turn off the heat and replace the burnt butter with fresh butter.